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Ingredients
- 180 g dessert apples, peeled, cored, quartered
- 850 g water
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 110 g onions, quartered
- 55 g unsalted butter, diced
- 150 g celery stalks, cut in pieces (approx. 2 stalks)
- 400 g carrots, cut in pieces (approx. 4 carrots)
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 tsp vegetable stock paste, homemade - 400 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- ½ - 1 tsp fine sea salt, to taste
- ¼ tsp freshly ground black pepper, or to taste
- Nutrition
- per 1 portion
- Calories
- 1076 kJ / 257 kcal
- Protein
- 5.9 g
- Carbohydrates
- 26.8 g
- Fat
- 14.1 g
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