Chunky Chickpea Minestrone
Servings: 4 bowls
Ingredients
- 1 can* chickpeas drained and well rinsed
- kale 2 large handfuls, washed and stalks removed
- 16 cherry tomatoes halved
- 2 medium-large carrots - washed peeled and chopped
- 1 courgette
- 1 tsp oregano
- 1 bay leaf
- 2 tbsp frozen chopped basil
- 1 can plum tomatoes
- 1 low-FODMAP stock cube
- 2 cups water 500ml
Instructions
- Put all the vegetables (bar the Kale) in a large pan with the stock and water, bring to the boil, lower to a minimum heat and stir occasionally for 10 minutes
- Add the plum tomatoes, oregano and chickpeas. Stir occasionally while cooking, for 10 minutes
- Add the kale, lower the heat to a simmer and cook for a further 10 minutes.
- Finito! Divide into 4 bowls and serve immediately
Notes
* Canned chickpeas contain less FODMAPs than raw/dry ones
Please Note: Chickpeas are only tolerated in small amounts so don't eat more than 1 bowl of this at a time!