Prep 1 hr
Cook 2 hrs
"a lightly spiced, creamy soup with a zingy salsa garnish" I found this recipe in a soup cookbook that I bought at a garage sale for $1. I used a green serrano pepper instead of a red chili pepper and when my immersion blender did not blend it smooth enough for me I put the soup with the milk already added into my vitamix. Also, the original recipe calls for 1 tsp cumin seeds, 0.5 tsp mustard seeds and the sesame seeds to be roasted in a frying pan for 2-3 minutes and then ground. They would then be added when the ginger and garlic are added
- 158.51 ml dried garbanzo beans
- 3.30 ml ground cumin
- 1.62 ml ground mustard
- 14.79 ml sesame seeds
- 1 large onion
- 14.79 ml olive oil
- 2 large garlic cloves
- 2.46 ml ground ginger
- 768.91 ml vegetable broth
- 295.73 ml milk
- 1 small red bell pepper
- 0 cucumber
- 0 large sweet onion
- 1 large garlic clove
- 1 tomatoes
- 1 serrano pepper
- 59.14 ml cilantro
- 1 lemon
- Soak the chickpeas overnight or boil them for an hour, drain and rinse.
- In your soup pan, saute the onion and sesame seeds in the oil until the onions are well browned.
- Add the garlic, cumin, mustard, and ginger and cook for one minute more.
- Add the chickpeas and the broth. Stir well to scrape the seasoning from the bottom of the pan where it has likely stuck whilst cooking with the onions. Simmer for about an hour until the chickpeas are soft.
- While the soup is cooking, finely chop and the salsa ingredients except the lemon.
- Grate the lemon peel and add the gratings to the salsa. Add the juice from the lemon to the salsa. The salsa should sit for thirty minutes or more for the flavors to meld.
- Using an immersion blender, blend the soup until smooth.
- Add the milk and any salt and pepper you deem necessary.
- Serve the soup with generous helpings of salsa on top.