Prepare to be whisked away on a culinary journey to the heart of the Middle East with this soul-warming chickpea soup. Bursting with aromatic spices and nutrient-rich ingredients, each spoonful will envelop you in a warm embrace of flavors that will leave you craving for more.
Preparation Details
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Servings and Serving Size
- Servings: 4
- Serving Size: 1 1/2 cups
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 680mg
- Total Carbohydrates: 44g
- Dietary Fiber: 12g
- Total Sugars: 6g
- Protein: 13g
Ingredients
- 1 cup (200g) dried chickpeas, soaked overnight and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups (1.4L) vegetable or chicken broth
- 1 cup (150g) diced tomatoes
- Salt and black pepper, to taste
- 2 tablespoons lemon juice
- 1/4 cup (10g) fresh parsley, chopped
Detailed Method of Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic, cumin, paprika, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.
- Add the soaked and drained chickpeas, broth, and diced tomatoes. Season with salt and black pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 40-45 minutes, or until the chickpeas are tender.
- Using a potato masher or an immersion blender, mash or blend about 1/3 of the soup to thicken it slightly.
- Stir in the lemon juice and adjust seasoning if needed.
- Garnish with chopped fresh parsley and serve hot.
Tips for Culinary Success
- Soaking the chickpeas overnight helps them cook faster and become more tender.
- For a creamier texture, blend more of the soup or add a dollop of yogurt or tahini.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
Frequently Asked Questions (FAQs)
Q: Can I use canned chickpeas instead of dried?
A: Yes, you can use two 15-ounce cans of chickpeas, drained and rinsed. Adjust the cooking time as needed.
Q: Can I make this soup vegan?
A: Absolutely! Simply use vegetable broth instead of chicken broth, and omit any dairy-based garnishes.
Q: How long does this soup keep in the refrigerator?
A: Properly stored in an airtight container, this chickpea soup will keep for up to 5 days in the refrigerator.
Let this comforting chickpea soup transport you to the vibrant flavors of the Middle East, where every bite is a celebration of warmth, nourishment, and culinary excellence. Savor the rich blend of spices and the hearty texture of chickpeas in this delightful dish that will become a staple in your repertoire.