Creamy Chickpea Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2-3 cups soup
- Serves:
- 2-4
ingredients
- 1 tablespoon sesame seeds
- 1⁄2 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 pinch salt
- 1⁄2 cup chickpea flour
- 2 cups chicken stock or 2 cups vegetable stock
- 2 tablespoons olive oil, divided
- 1⁄2 teaspoon salt
- 1 pinch white pepper
- 1 pinch black pepper
directions
- Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
- If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
- Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
- Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Followed the recipe, but unfortunately found it was much, much too salty. toasting and grinding the spices was a pain, especially for whole coriander, I still was getting bits of not fully ground coriander casing in my teeth and on my tongue, which I did not like. I do like the idea, though, and have lots of chick pea flour, so next time I will use ground spices and significantly reduce the salt.
-
Very tasty, fast, and easy to make. I reduced the salt, added some frozen peas, and topped with raw, diced tomatoes. With a 1/2 cup of additional water, the soup was chowder-esque in texture. I enjoyed the sesame and spice mixture, although I think any number of spice combinations would taste great - next time I'll try a rosemary, black pepper blend.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.