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Chickpea Soup

Saturday, 6 September 2008

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.

  • 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

  • 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.

  • 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.

2 oink oinks...:

Mits said...

I love chicken soup, I will surely try to make soup with your directions and ingredients.
Thank you


pigpigscorner said...

Thanks for stopping by! This is really simple and yummy. Do tell me how yours turn out!

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