Cumin Chickpea Soup
This recipe makes 20 servings
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









