Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2004
- 2 teaspoons extra-virgin olive oil
- 2 onions chopped
- 4 carrots diced
- 2 sweet green peppers diced
- 1 tablespoon ground cumin
- 1/2 teaspoon each of salt and pepper
- 2 cans chickpeas drained and rinsed
- 12 cups vegetable or chicken stock
- 6 cloves garlic minced
- 2 tablespoons lemon juice
- 4 teaspoons sesame oil
- 1 teaspoon chopped fresh mint and/or parsley (per serving)
- 1 wedge of lemon (per serving)
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 583 mg
- Protein 3 g
- Calories 90.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 15 g
- Iron 6.0
- Folate 14.0
- Calcium 2.0
- Vitamin A 37.0
- Vitamin C 18.0