Vegetable & Chickpea Broth
A filling and low point broth. Just 2 Smart Points per portion on Weight Watchers Flex / FreeStyle plan.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 sprays calorie controlled cooking oil
- 1 medium onion (finely chopped)
- 2 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 2 vegetable stock cubes
- 1 litre water
- 1 can chopped tomatoes (1 x 400g can )
- 1 can chickpeas (1 x 400g can)
- 1¼ cups potatoes (chopped)
- 1¼ cups carrots (chopped)
- 2½ cups butternut squash (chopped)
- Salt & Pepper
Instructions
- 1
Use 10 sprays of frylight in the bottom of a large saucepan. Add the onions and cook for 3 - 4 minutes until translucent. Add a splash of water if it begins to stick to the bottom of the pan. Add the turmeric, cumin seeds and ground coriander and stir for 1 minute. Add the rinsed chickpeas and tinned tomatoes.
- 2
Mix the vegetable stock cubes in 1 litre of boiling water.
- 3
Add the chopped butternut squash and potatoes to the saucepan and mix. Add the vegetable stock and bring to the boil.
- 4
Once the broth comes to the boil, reduce the heat to a simmer and simmer uncovered for 20 minutes.
- 5
After simmering for 20 minutes add the chopped carrots and bring back to a simmer. Leave to simmer for a further 20 minutes until the vegetables are soft and almost falling apart.
- 6
Season with a little salt and pepper.