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Chickpea soup

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 14
Servings 6
Time 30 mins


  • 60
    olive oil
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 15
    ground coriander
  • 10
    ground cumin
  • 2
    cans (420 g each) chickpeas
  • 2
    sprigs thyme
  • 1.50
    chicken or vegetable stock
  • 1
    large potato, peeled and diced
  • 2
    carrots, peeled and sliced
  • 3
    tomatoes, peeled and roughly chopped
  • 30
    chopped fresh coriander
  • 5
  • 5
    black pepper


40 mins
Heat the oil in a large pot and sauté the onion for 5 minutes over medium heat. Add the garlic and spices and sauté or another 3 minutes.

Add the chickpeas, thyme and stock and bring to the boil. Cover the saucepan, reduce the heat and simmer for 40 minutes. Add the potato, carrots, tomatoes and coriander and season with salt and pepper.

Bring to the boil once more, reduce the heat and simmer for 30-40 minutes or until the vegetables are soft. Blend small batches of the soup in a food processor until smooth.

Adjust the seasoning if necessary and serve hot.


Read more on: pulses  |  soup

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