Chickpea soup

YOU
6 servings Prep: 30 mins, Cooking: 40 mins
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Bursting with flavour, this heartwarming dish is perfect for a cool day.

By Food24 November 03 2009
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Ingredients (14)

60.00 ml fresh chillies — 573
1.00 onion — chopped
2.00 garlic — cloves, crushed
15.00 ml coriander — ground
10.00 ml cumin — ground
2.00 chickpeas — tinned
2.00 fresh thyme — sprigs
1.50 Litres stock — vegetable or chicken
1.00 potatoes — large, peeled and diced
2.00 carrots — peeled and sliced
3.00 tomatoes — peeled and roughly chopped
30.00 ml fresh coriander — chopped
5.00 ml salt
5.00 ml freshly ground black pepper
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Method:

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.



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