Chick Pea Soup Garbanzo Beans |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This soup is perfect for these cold nights Ingredients:
2 tablespoons olive oil |
2 carrots, cut into 1/4-inch dice |
3/4 cup finely chopped onion |
1/2 cup finely chopped red bell pepper |
2 cloves garlic, minced |
3/4 teaspoon ground cumin |
one 15-ounce can chickpeas (garbanzo beans), drained and rinsed |
3 cups vegetable or chicken stock |
2 tablespoons fresh lemon juice |
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground pepper, or to taste |
1/4 teaspoon ground turmeric |
1/8 teaspoon cayenne pepper, or to taste |
salt to taste |
1 tablespoon minced fresh flat-leaf parsley |
Directions:
1. Heat the oil over medium heat.
2. Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes.
3. Add the cumin; stir for about 30 seconds.
4. Meanwhile, Purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.
5. Stir the puréed mixture into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes.
6. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes.
7. Stir in the minced parsley. Taste and adjust the seasoning
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