Ingredient:
1 tbsp olive oil
1 leek (only the white part)
2 peeled garlic cloves
1 carrot, diced
1/2 marinated chipotle pepper, chopped (it can be whole)
2 cans of garbanzo beans, rinsed
Vegetable broth or water
Salt and pepper
1 sprig of fresh rosemary
1/2 cup Yoplait All Natural Fat Free plain yogurt
Drops of olive oil
Avocado
Lemon wedges
Method:
Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
Add the carrot and chipotle.
Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
Serve into bowls with some natural Yoplait yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
Serve with pieces of avocado and lemon to the side.
1 tbsp olive oil
1 leek (only the white part)
2 peeled garlic cloves
1 carrot, diced
1/2 marinated chipotle pepper, chopped (it can be whole)
2 cans of garbanzo beans, rinsed
Vegetable broth or water
Salt and pepper
1 sprig of fresh rosemary
1/2 cup Yoplait All Natural Fat Free plain yogurt
Drops of olive oil
Avocado
Lemon wedges
Method:
Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
Add the carrot and chipotle.
Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
Serve into bowls with some natural Yoplait yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
Serve with pieces of avocado and lemon to the side.
