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Pureed Chickpea Soup

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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