Cumin Chickpea Soup
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »