Recipe by Dreamer in Ontario
This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.
Top Review by Outta Here
Very easy and quite tasty. I also skipped the sauteeing and just simmered the vegies with the broth until soft, and then add canned chickpeas and cooked until heated, then pureed. The lemon is a nice touch. I sprinkled a little ground cumin on top when serving. I think I will add some cumin while cooking next time, also, for added flavor. Made for tag game at kittencalskitchen.com
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 1 large carrot, chopped
- 2 1⁄2 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained)
- 2 -3 cups vegetable stock, enough to cover
- salt and pepper, to taste
- 1 bay leaf
- 1 1⁄2-2 tablespoons butter
- 3 -4 tablespoons lemon juice, to taste
Directions See How It's Made
- Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
- Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
- Add stock and bring to boil.
- Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
- Remove bay leaf and puree soup.
- Add butter and lemon juice.
- Simmer until heated through.
- Serve hot.