Hearty, vegetarian soup with a pureed texture from chickpeas. Powered by plenty of aromatic spices with the brightness of lemon.
Ingredients
32oz / 6 cups water (or substitute a portion with chicken broth)
1 large onion, chopped into wedges
2 med carrots chopped
2 cloves of garlic, finely chopped
2 bay leaves (dried)
14 oz or 1 can of cooked chickpeas - strained
2 Tbsp Turmeric
2 Tbsp Garam Masala (Equal parts ground cumin, cardamom, coriander, cinnamon, nutmeg, cloves, black pepper)
1 Tsp Paprika
Salt (You're salting a lot of water, but keep in mind the soup boils down so don't finish salting until the end).
1/2 Lemon juice
Optional: Yogurt
Optional: Cayenne pepper powder for more kick
Steps
Add Onion, Garlic, Carrot, Bay Leaves, Chickpeas, Turmeric, Garam Masala, Pepper, Salt to Water and set to boil. Be mindful not to salt all the way before the soup reduces.
Once brought to a boil, set burner to low-med to simmer for 45 minutes.
Remove Bay Leaves.
Puree/Blend,
add Lemon, Olive Oil, and Yogurt as desired.
Tips
Requires a large enough processor or blender to hold all of the soup. Portion if required.
A little grittiness is expected with the chickpeas.
(Pureed Chickpea soup, with tarragon, olive oil and Paprika for garnish)
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