Chick Pea Soup garbanzo beans
From desireesweet 16 years ago
- 40 minutes to make
- Serves 4
This soup is perfect for these cold nights
Ingredients
- 2 tablespoons olive oil shopping list
- 2 carrots, cut into ¼-inch dice shopping list
- ¾ cup finely chopped onion shopping list
- ½ cup finely chopped red bell pepper shopping list
- 2 cloves garlic, minced shopping list
- ¾ teaspoon ground cumin shopping list
- One 15-ounce can chickpeas (garbanzo beans), drained and rinsed shopping list
- 3 cups vegetable or chicken stock shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 teaspoons minced fresh thyme, or ½ teaspoon dried thyme shopping list
- ½ teaspoon freshly ground pepper, or to taste shopping list
- ¼ teaspoon ground turmeric shopping list
- 1/8 teaspoon cayenne pepper, or to taste shopping list
- salt to taste shopping list
- 1 tablespoon minced fresh flat-leaf parsley shopping list
How to make it
- 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
The Rating
Reviewed by 1 people-
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!
annieamie
in Los Angeles loved it
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" It was excellent "