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creamy
chickpea soup
* adapted
from a recipe by rob
feenie |
ingredients:
2 teaspoons
olive oil
1 cup grated carrot
2 garlic cloves, minced
1 small red onion, finely chopped
1 can chickpeas, rinsed and drained
3 cups homemade chicken stock
1/3 cup Tahini
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
3/4 teaspoon ground cumin
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon ground tumeric
pinch of cayenne
directions:
1. In a large heavy bottomed saucepan heat oil. Add carrots, garlic and
onion. Cook until vegetables are tender. Set aside
2. In a food
processor, puree chick peas with 1 cup of stock, tahini and lemon juice.
3. Stir in
pureed mixture into saucepan. Add remaining ingredients and cook for 5
to 8 minutes, until heated thoroughly.
4. Serve
with a dollop of fat-free yogurt and some flat leaf parsley and a pinch
of tumeric on top.
notes:
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·
this soup really is "liquid falafel" with the tahini and
lemon and chickpeas; it's good though, and super easy to make (how
can you beat four steps?)
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the original recipe called for white onion rather than red onion,
but I find red onions have a slightly "fresher" taste
and it was a nice colour addition to the soup.
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