Chickpea Soup

A soup that Jeff actually craves for and enjoys as it is extremely thick and tasty. I find it a bit too thick, so I usually treat it as a dip and eat with bread. Love it with toasted garlic bread.

Ingredients:

• 1 can of Canned Chickpea in water
• 3 cloves Garlic - crushed
• 1 large Carrot - diced
• 1 Large Onion - diced
• 2 stalks Celery - diced
• 1 Chicken Stock cube
• 1 cup Water
• 1 tsp Sugar
• Salt
• Pepper

• Garnishing:
• 1 handful Coriander - coarsely chopped
• Pine nuts

Directions:

• Fry onions, carrots and celery in olive oil until softened.
• Add in garlic and fry until fragrant.
• Empty the whole can of chickpea into the pot, add in water, stock cube, sugar and water. Bring to boil.
• Reduce heat and leave to simmer for about 20 mins.
• Add salt and pepper to taste.
• Blend soup with hand blender or pour soup into a liquidiser to blend. You can blend soup until smooth or leave some ingredients half blended. I prefer to leave some bits for texture.
• Stir in coriander and garnish with pine nuts.

Comments:

• I usually add in 2-3 Bay leaves for its aroma but its tasty enough even without. Remember to remove the bay leaves before blending.
• To spice it up a little, I will add 1 tsp of tumeric powder.