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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A tangy creamy soup that takes only a few minutes to prepare. Ingredients:
1 tablespoon olive oil |
4 large garlic cloves, minced |
2 (15 ounce) cans chickpeas |
1 lemon, juice of |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
2 -3 tablespoons mango chutney |
Directions:
1. Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
2. Add chickpeas and their liquid and cook until heated through, about 3 minutes.
3. Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
4. Transfer to a blender or food processor and blend until smooth.
5. Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
6. Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.
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