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Chickpea, Turnip and Lemon Soup

Caroline Phelps
  • 30 minutes
  • Serves 6

INGREDIENTS

1 15.5 ounce can

Chickpeas

2 tbsp

Flat leaf parsley

2 cloves

Garlic

1

Lemon, juice of

1/2 tsp

Oregano, dry

3

sprigs Thyme

1/4 tsp

Curry powder

1

Salt and pepper

1/2 tsp

Turmeric, powder

2 tbsp

Olive oil, good quality extra virgin

4 1/2 cups

Water

2

Turnips (peeled and chopped bite size)