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Summer Chickpea Soup Recipe

Ingredients

How to make it

  • Heat the oil in a large saucepan, add the finely chopped onion, leeks and garlic, and cook gently with the lid on for about 5 minutes until softened but without colour.
  • Add the chickpeas and the stock, season and bring to the boil.
  • Reduce the heat and simmer for 15 mins.
  • Transfer half of the soup to a blender and whizz until smooth, then return to the pan and stir together - this thickens the soup and gives it a creamy consistency.
  • Make the gremolata by mixing the finely chopped parsley, mint and lemon zest together in a separate bowl.
  • Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!

People Who Like This Dish 3
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  • gkwillow 13 years ago
    Well, it's far from summer here - no cool sea breezes, unfortunately just cold winter winds! But this soup DOES sound very delish...in 3 or 4 months I'll have fresh parsley and mint growing in my garden and I'll give this a try. Thanks!
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The Cook

ReneeAlex Oslo, Norway

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