Ingredients with Measurements:
- 2 cups dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion, garlic, carrots, and celery, and sauté for 5-7 minutes until the vegetables are soft.
4. Add the cumin, smoked paprika, and thyme, and stir to combine.
5. Add the chickpeas, vegetable broth, and bay leaf to the pot, and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1-2 hours until the chickpeas are tender.
7. Remove the bay leaf from the pot.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Season with salt and pepper to taste.
10. Stir in the lemon juice.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 36g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but reduce the cooking time to 30 minutes.
- You can use chicken broth instead of vegetable broth.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture.
- Top the soup with croutons or chopped fresh herbs.
- Add cooked chicken or sausage to the soup for extra protein.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier and safer blending.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Croutons, chopped fresh herbs, or a dollop of sour cream.
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Chickpea soup is a traditional dish in many Mediterranean and Middle Eastern cuisines.
Flavor profiles:
- The soup has a savory and slightly smoky flavor from the spices and smoked paprika.
Serving suggestions:
- Serve the soup as a main course for a vegetarian or vegan meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Moroccan