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Laura Calder

Chickpea Soup


Serves 4

Ingredients

  • 300 g dried chick peas
  • 1 medium chopped onion
  • 1 clove chopped garlic
  • 1 bay leaf
  • 1 sprig thyme
  • 1 pinch of cumin
  • 1 pinch of paprika
  • Chicken stock or water
  • salt & pepper
  • Olive oil

Method

  1. A day ahead, spill the chickpeas into a large bowl, cover generously with cold water, and soak overnight.
  2. Drain the chickpeas.
  3. Put them in a pot with the onion, garlic, and herbs.
  4. Add the pinches of spices if you like.
  5. Do not add salt.
  6. Cover, just, with chicken stock or water.
  7. Bring to a boil, cover, and simmer gently until very tender, about 40 minutes.
  8. Pluck out the herbs.
  9. Blend the chickpeas smooth.
  10. Strain (or put through a food mill) into a saucepan.
  11. Reheat, taste, and adjust the seasonings.
  12. Ladle into bowls and garnish with a dribble of olive oil.
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What do you think?

 
  • Mo
    April 2009

    I love the sound of this - will def try it out

    • Lloyd
      July 2009

      Llojo Similar to my recipe. All ingredients, including a slice of Beef Shank, are cooked in a pressure cooker which negates the need for blending. A Potato, cut into 1 inch cubes, boiled, is added after removal from the pressure cooker. Add a dollop of Hot Pepper Sauce to the bowls as desired. Ooh La La!

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