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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.

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.

2 oink oinks...:

Mits said...

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

===================================
Simran
nitishrocks

pigpigscorner said...

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

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