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Chickpea Soup with Seared Scallops and Pesto

4 servings


High Fibre

Nutritional Facts Per Serving

7.7 g
44.8 g
8.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 385
  • Fat 16.1 g
    • Saturated   2.2 g
    • + Trans 
  • Cholesterol 19 mg
  • Sodium   636 mg
  • Carbohydrate 44.8 g
    • Fibre   8.1 g
    • Sugars  
  • Protein 7.7 g
    • Vitamin A 20 %
    • Vitamin C 25 %
    • Calcium 10 %
    • Iron 23 %


Heat the 2 Tbsp. oil in a medium pot set over medium heat. Add the onion, carrot and celery and cook until softened, about 5 minutes. Add the tomato paste, cumin and chili flakes and cook 1 minute more. Add the chickpeas, stock and potato. Bring soup to a gentle simmer and cook 20 minutes, or until vegetables are quite tender. Puree the soup in a food processor or blender, or in the pot with an immersion blender. Return soup to a simmer; season with salt and pepper. Cover soup and reserve on low heat until scallops are ready.
Season the scallops with salt and pepper. Place the 1 Tbsp. oil in a pan and set over medium-high. Add the scallops and sear 1 to 2 minutes on either side, or until just cooked through.
To serve, ladle soup into shallow bowls. Set a 2 tsp. amount of pesto, and 2 scallops, in the centre of each soup bowl and serve.

Serving Suggestions

Make a fine two-course meal by serving a salad before the soup. The possibilities in our collection include Butter Lettuce Vinaigrette with Blue Cheese and Walnuts, Grilled Vegetable Salad with Goat Cheese and Hazelnuts and Romaine Heart Salad with Apples and Almonds.

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