Recipe

Chick Pea Soup Garbanzo Beans Recipe


Chick Pea Soup Garbanzo Beans Recipe
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This soup is perfect for these cold nights

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Ingredients
  • 2 tablespoons olive oil
  • 2 carrots, cut into ¼-inch dice
  • ¾ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • ¾ teaspoon ground cumin
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 3 cups vegetable or chicken stock
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh thyme, or ½ teaspoon dried thyme
  • ½ teaspoon freshly ground pepper, or to taste
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper, or to taste
  • Salt to taste
  • 1 tablespoon minced fresh flat-leaf parsley

Directions
  1. Heat the oil over medium heat.
  2. Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes.
  3. Add the cumin; stir for about 30 seconds.
  4. Meanwhile, Purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.
  5. Stir the puréed mixture into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes.
  6. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes.
  7. Stir in the minced parsley. Taste and adjust the seasoning

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Comments


I can't believe that I haven't seen your recipe before. This is fabulous! I love your recipe and rated it a 5. The ingredients make the perfect soup!


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