Cumin Chickpea Soup

Author: Canadian Living

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

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 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
Garnish:
  • 1 teaspoon chopped fresh mint and/or parsley (per serving)
  • 1 wedge of lemon (per serving)

Method

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

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cumin Chickpea Soup

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