Mid-East chickpea soup recipe

An easy vegetable soup with chickpeas and a fresh taste (garlic, lemon, parsley, mint- typical Mid-East combo) that will brighten your taste-buds and make promises about spring.

chickpea soup with yogurt & mint

chickpea soup with yogurt & mint

Nothing easier than just throwing it all in a pot (medium sized):

26 oz can of chickpeas or use dried- 1 1/2 cups after soaking

1 litre of broth (water and bouillon is fine)

any combo of chopped fresh veggies- cauliflower, zucchini, onion, carrot, celery, kale…

3 chopped tomatoes

4 or 5 large cloves of garlic, sliced thinly (Think of it as a vegetable.)

1/2 teaspoon cumin

1-2 teaspoon turmeric (anti-inflammatory)

salt to taste

chili sauce or powder to taste, optional

Bring to boil for a few minutes and then simmer until veggies are cooked to your preference.

Now the magic- Just before serving add:

1/4 cup lemon juice

1/2 bunch chopped parsley

2 green onions, sliced thinly

Serve with a dollop of yogurt and sprinkle generously with dried mint.

Fancy cooks can prepare the yogurt ahead of time with generous amounts of dried or fresh mint, salt and raw crushed garlic to taste.

This soup will have you holding the bowl with both hands, drawing the scent in deeply and giving thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>