This hearty & filling Vegetable Chickpea Broth is just 2 SmartPoints per large bowl on Weight Watchers Flex / FreeStyle plan. A bowl of this satisfying broth at lunch time will fill you up till dinner.
It may not look the best 😀 but trust me, this Vegetable Chickpea Broth is tasty and what is more it is very filling.
The sun has come out here and so it's probably a strange time to be posting about vegetable broth!
It is more a winter lunch time meal but I find this broth really handy if I know that I am having a high point meal in the evening and I want to limit my lunch time points but still want to fill up!
Of course you could reduce the Smart Points in this broth even more by swapping out the potato for extra butternut squash (or another zero point vegetable) but I do like the potato in this broth.
It gives it a thick and hearty quality.
I used frylight rather than using vegetable oil. Each spray of frylight is just one calorie. You can use 10 sprays of frylight for 0 Smart Points.
When you use spray oil just be vigilant that your ingredients don't stick to the bottom of the pan.
Ways to reduce the Smart Points in this recipe!
- Swap the potatoes for additional butternut squash and reduce the Smart Points to just 1 Smart Point per portion
Vegetable & Chickpea Broth
- 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
- 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.
- Mix the vegetable stock cubes in 1 litre of boiling water.
- Add the chopped butternut squash and potatoes to the saucepan and mix. Add the vegetable stock and bring to the boil.
- Once the broth comes to the boil, reduce the heat to a simmer and simmer uncovered for 20 minutes.
- 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.
- Season with a little salt and pepper.