Somali Food with a Modern Twist| Chickpea and Zucchini Soup| Cooking with Hafza

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils cook faster and are lower in calories.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash offers similar texture and flavor.

vegetable broth

🥗Healthier: water with spices

💰Cheaper: homemade broth

Homemade broth can be more economical and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5 minutes.

Stir in cumin, coriander, and paprika; cook for 1 minute until fragrant.

Add chopped zucchini and drained chickpeas; mix well.

Pour in vegetable broth and add bay leaves; bring to a boil.

Reduce heat and simmer for 20 minutes until zucchini is tender.

Remove bay leaves; blend soup until smooth using an immersion blender or in batches.

Stir in lemon juice and season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: