The trick with the texture of chickpea soup is to split it in two: blend half the chickpeas and return them to the pan and the soup is both thickened and still has something to bite on. The cumin here is not decoration, it is what carries the weight of the chickpeas.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Cook the onion in olive oil for 5 minutes, adding the garlic for the last 30 seconds.
-
Add the tomato paste
Add the paste and fry for 1 minute, then add the carrot.
-
Add the chickpeas and water
Add the cooked chickpeas and the hot water and simmer for 20 minutes.
-
Blend half
Ladle out half the soup, blend it and pour it back into the pan.
-
Spice it
Add the cumin and salt and cook for 5 more minutes.
-
Serve
Serve with parsley, pepper flakes and a wedge of lemon.
Tips
- If you are using dried chickpeas, soak them overnight in water with bicarbonate of soda, then boil for 50 minutes. Add the cooking water to the soup as well.
- Add the cumin late; boiled for a long time it leaves a bitter edge.
Nutrition
210
kcal
11 g
Protein
7 g
Fat
29 g
Carbs
5 g
Sugar
8 g
Fibre
Values are per serving and approximate.