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Cumin Chickpea Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Cumin Chickpea Soup

This recipe makes 20 servings

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Nutritional Info

Per serving: about -
cal 90
pro 3 g
total fat 2 g
sat. fat 0
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

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

Ingredients

  • 2 tsp extra-virgin olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 2 sweet green peppers, diced
  • 1 tbsp ground cumin
  • 1/2 tsp each of salt and pepper
  • 2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
  • 12 cups vegetable or chicken stock
  • 6 cloves garlic, minced
  • 2 tbsp lemon juice
  • 4 tsp sesame oil
  • Garnish
  • 1 tsp 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, puree 1 cup (250 mL) of the chickpeas. Add pur? 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.

 

Source : Canadian Living Magazine: February 2004

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