See also: More vegetarian soup recipes
Ingredients:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 large garlic cloves, chopped
- 1 bay leaf
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp turmeric
- 3 cups vegetable broth
- 3 cups cooked or 2 15.5 ounce cans chickpeas, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1-2 tbsp fresh lemon juice
- 2 tbsp minced parsley
- 2 tbsp minced fresh mint
Preparation:
Heat the oil in a large saucepan over medium heat. Add the onion and garlic. Cover and cook until the onion softens, stirring occasionally, 5 minutes. Stir in the bay leaf, cumin, coriander, and turmeric. Cover and cook 1 minute, stirring occasionally.Add the broth and chickpeas. Cover partially and simmer for 15 minutes. Cool. Discard bay leaf.
Process the soup in a blender or food processor until smooth. Return the soup to the saucepan, and season with the salt and cayenne. Add lemon juice to taste.
If the soup is too thick, add a little water. Ladle the soup into bowls and garnish with parsley and mint.
Middle Eastern vegetarian chickpea soup recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
