Chickpea Soup

Submitted by Pearlesyarn

"Earthy chick peas, smokey paprika....mmmmmm. Can be made ahead and frozen. Good for take to work lunch. I soak and cook my own chick peas for economy. Timings do not include soaking and cooking the chick peas."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 8

ingredients

• 3 cups of cooked chickpeas
• 2 onions, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 2 celery ribs, sliced
• 3 cups vegetable stock
• salt and pepper
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon cayenne pepper (more or less to taste)

directions

1. Saute onions, garlic and celery in the olive oil to soften.
2. Add chick peas, stock and seasonings to the pan and stir.
3. Bring to the boil and cook 20 to 25 minutes.
4. Cool the soup and liquidise it.
5. Add more water to obtain your desired consistancy.
6. Reheat gently, check and adjust seasonings and serve.

Reviews

[SolightlyUK]

This is a yummy, creamy soup. I used two cans of drained chickpeas which seemed plenty, and I put only about 1/4 t of cayenne. I did not have to add any water - after liquidizing it was perfect. Served with a small dollop of creme fraiche (yogurt or sour cream would be nice, too) and some crusty bread. Will definitely make again soon. Thanks for posting!