Ingredients
- 1 tbs extra virgin oil
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 2 sticks celery, chopped
- 1/2 tsp oregano flakes
- 400g can chick peas, drained (set 2 tbs aside for garnish)
- 600ml salt reduced vegetable stock
- 1 small ripe tomato, chopped
- 1/3 cup Sanitarium™ Smooth Peanut Butter
- 1 cup So Good™ Soy Milk
- freshly ground black pepper to taste
- 1/4 cup fresh parsley leaves
Method
- Heat the oil in a large saucepan, gently cook the onion, garlic, celery and oregano until softened.
- Add the chick peas, stock and tomato and simmer for 20 minutes.
- Stir in the peanut butter and soy milk.
- Puree until smooth and serve garnished with the set aside chickpeas and fresh parsley.
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Per Serve
-
Energy (kJ)1197
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(Cal)286
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Protein (g)12.5
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Fat (g)16.2
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Saturated Fat (g)2.6
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Carbohydrate (g)19.2
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Sugars (g)6.9
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Dietary Fibre (g)6.4
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Sodium (mg)809
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Potassium (mg)439
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Calcium (mg)146
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Iron (mg)2.1