creamy chickpea soup
 
creamy chickpea soup

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?)

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
  ¾ teaspoon ground cumin
  ½ teaspoon freshly cracked black pepper
  ½ teaspoon thyme leaves, chopped
  ¼ 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.

after-thoughts:

ยท 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.

recipe origin: Adapted from a recipe by Rob Feenie