Ingredients
- 2 x 400g cans chickpeas.
- 1 tablespoon extra virgin olive oil.
- 2 large carrots, diced.
- 4 stalks celery, diced.
- 1 large red capsicum, cored and diced.
- 3 cloves garlic, minced.
- 2 teaspoons cumin, ground.
- 2 teaspoons smoky paprika.
- 1/4 teaspoon cayenne pepper.
- 1/2 teaspoon allspice, ground.
- 4 cups chicken stock.
- 200 g green beans, roughly chopped.
To serve
- 4 wholemeal wrap.
- 1 cup grated Cheddar.
- 2 avocado, diced.
Directions
- 1. Rinse the chickpeas and set aside.
2. In a large, heavy-based pot, heat the olive oil over a medium heat. Add the carrots, celery and capsicum and cook for 5 minutes, until the veggies have softened.
3. Add in the garlic and spices and cook for a further 2-3 minutes, stirring constantly.
4. Pour in the chicken stock and add in the chickpeas. Bring to the boil, simmering for 10 minutes. Add the green beans in the last minute.
5. When ready to serve, prepare the cheesy wrap. Simply tear wrap into strips (or cut in half) then sprinkle with grated cheese. Place under a hot grill for the cheese to melt. (Fold over wrap halves and cut into wedges).
7. Serve the soup with the cheesy tortillas and avocado.
This Mexican-inspired Vegetarian Tortilla Stew is both spicy and nourishing. Plus, who can resist a cheesy tortilla wrap?!
Ingredients
- 2 x 400g cans chickpeas.
- 1 tablespoon extra virgin olive oil.
- 2 large carrots, diced.
- 4 stalks celery, diced.
- 1 large red capsicum, cored and diced.
- 3 cloves garlic, minced.
- 2 teaspoons cumin, ground.
- 2 teaspoons smoky paprika.
- 1/4 teaspoon cayenne pepper.
- 1/2 teaspoon allspice, ground.
- 4 cups chicken stock.
- 200 g green beans, roughly chopped.
To serve
- 4 wholemeal wrap.
- 1 cup grated Cheddar.
- 2 avocado, diced.
Directions
- 1. Rinse the chickpeas and set aside.
2. In a large, heavy-based pot, heat the olive oil over a medium heat. Add the carrots, celery and capsicum and cook for 5 minutes, until the veggies have softened.
3. Add in the garlic and spices and cook for a further 2-3 minutes, stirring constantly.
4. Pour in the chicken stock and add in the chickpeas. Bring to the boil, simmering for 10 minutes. Add the green beans in the last minute.
5. When ready to serve, prepare the cheesy wrap. Simply tear wrap into strips (or cut in half) then sprinkle with grated cheese. Place under a hot grill for the cheese to melt. (Fold over wrap halves and cut into wedges).
7. Serve the soup with the cheesy tortillas and avocado.