Cumin Chickpea Soup

Tested Till Perfect

Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup.

Servings: 20

Ingredients:

Nutritional Info
Per serving: about -
cal 90
pro 3 g
total fat 2 g
sat. fat trace
carb 15 g
fibre 3 g
chol 0 mg
sodium 583 mg
% RDI: -
calcium 2%
iron 6%
vit A 37%
vit C 18%
folate 14%
    2 tsp (10 mL) extra-virgin olive oil
    2 onions, chopped
    4 carrots, diced
    2 sweet green peppers, diced
    1 tbsp (15 mL) ground cumin
    1/2 tsp (2 mL) each salt and pepper
    2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
    12 cups (3 L) vegetable or chicken stock
    6 cloves garlic, minced
    2 tbsp (25 mL) lemon juice
    4 tsp (20 mL) sesame oil
    Garnish:
    1 tsp (5 mL) chopped fresh mint and/or parsley (per serving)
    1 wedge of lemon (per serving)

Preparation:

In large pot, heat olive oil over medium heat; fry onions, carrots, peppers, cumin, salt and pepper until softened, 5 minutes.

In blender, purée 1 cup (250 mL) of the chickpeas. Add puréed and whole chickpeas, stock and 3 cups (750 mL) water to onion mixture; bring to boil.

Cover, reduce heat and simmer for 5 minutes. Add garlic, lemon juice and sesame oil. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with fresh mint and/or parsley and wedge of lemon to squeeze into soup.

Additional Information

  •  

Source

Canadian Living Magazine: February 2004





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement







Featured Menu

Our Partners

Our Contests