Chickpea and veggie hot pot

Current rating: 5 (4 ratings)
Serves 4
Prep 5
Cook 15
This quick, hearty and nutritious one pot soup will keep your families tummies satisfied for hours. This dish freezes well for easy lunches or quick dinners and is only $1.13 per serve! 

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  • 1 tablespoon olive oil
  • 1 brown onion, diced 
  • 410g can diced tomatoes with paste
  • 10g salt reduced vegetable stock cube
  • 100g wholemeal spaghetti or any small wholemeal pasta of choice
  • 420g can chickpeas, rinsed and drained
  • 420g can peas, corn and carrots, rinsed and drained

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View nutrition information per serve

  1. Heat oil in a large saucepan. Add onion and sauté for 2 minutes or until translucent.
  2. Add tomatoes, stock cube, pasta and 4 cups of water. Bring to boil, reduce heat and simmer for 10 minutes or until pasta is cooked.
  3. Add chickpeas and vegetables and heat through.
    Remove from heat, season and serve. 

Tips

  • Serve with wholemeal bread.
  • Spaghetti pasta can be wrapped in a tea towel to be broken up and then added to the soup.
  • Regular canned diced tomatoes can be used in this recipe, however the varieties with added tomato paste give a richer soup. You can find these in the supermarket. 

Tips

  • Serve with wholemeal bread.
  • Spaghetti pasta can be wrapped in a tea towel to be broken up and then added to the soup.
  • Regular canned diced tomatoes can be used in this recipe, however the varieties with added tomato paste give a richer soup. You can find these in the supermarket. 

Nutrition Information