Recipe

Chick Pea Soup Garbanzo Beans Recipe

Add Step-by-Step Photos	Desireesweet / All my dishes 8 months, 3 weeks ago This soup is perfect for these cold nights Prep:15m Cook:40m Servings:4	Desireeswee
	chick pea

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annieamie

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

Heat the oil over medium heat.

Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes.

Add the cumin; stir for about 30 seconds.

Meanwhile, Purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.

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.

Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes.

Stir in the minced parsley. Taste and adjust the seasoning

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Comments

annieamie 5 months, 1 week ago said:
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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