Diabetic Lunch Ideas Part 3

Hey Folks,

Awesome post below on one “Red Pepper And Chickpea Soup”  written by DiabetesIreland . I found this on the Diabetes.ie and I’m reprinting the whole thing here for your convenience.

Ingredients – Serves 4 Adults

400g / 14 oz. tin of chickpeas, 240g / 8½ oz. after draining
1 large white onion, roughly chopped
2 red peppers, deseeded and roughly chopped
1 red chilli
1 clove of garlic
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of turmeric
850ml / 1½ pints of vegetable stock
1 lime
1 tablespoon of olive oil


Heat the oil in a large saucepan
Roughly chop the onion and add it to the oil. Fry it gently for 5 minutes
The pan should be hot enough to let the onion soften but not so hot that the onion starts to go brown

Add the chopped red pepper and fry for 3 minutes
Then add the chopped / crushed clove of garlic and as much red chilli as you like. Leave out the seeds unless you like things very hot!
Fry for 2 minutes. Add the coriander, turmeric and the cumin and fry for 1 minute

Then drain the tin of chickpeas and add the chickpeas to the soup with the vegetable stock
Bring it all to the boil and then turn down the heat and simmer for 20 to 25 minutes, until the vegetables are tender, but not cooked to mush

Liquidise the soup. You can use a hand held blender or a normal liquidiser
Squeeze the lime and add the juice to the soup
Remember: Serving suggestion will increase the total carbohydrate of your meal.

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


Source article and image : 

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