Made using a wide variety of different ingredients including chickpeas, celery, garlic and onion, this dish is bursting with flavour.
Serves: 5 | Total Time: 40 mins
Ingredients
- 1 tbs extra virgin oil
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 2 sticks celery, chopped
- ½ tsp oregano flakes
- 400g can chickpeas, drained (set 2 tbs aside for garnish)
- 600ml salt reduced vegetable stock
- 1 small ripe tomato, chopped
- ⅓ cup smooth peanut butter
- 1 cup So Good™ Soy Milk
- freshly ground black pepper to taste
- ¼ 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.
Recipe and image kindly provided by So Good. So Good milks serve as fantastic dairy milk alternatives, all low in saturated fat and providing essential nutrients including calcium and B vitamins.