Spanish Chickpea Soup

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 2
    medium onions, finely chopped
  • 1
    large carrot, chopped
  • 2 12
    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 12 - 2
    tablespoons butter
  • 3 -4
    tablespoons lemon juice, to taste
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DIRECTIONS

  • 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.
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