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Chickpea And Mint Soup With Garlic And Olive Oil Recipe

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Servings: 2

Ingredients

Cost per serving $2.19 view details
  • 500 gm dry chickpeas soaked in cool water overnight
  • 3 x onions peeled
  • 6 clv garlic peeled Fruity extra virgin olive oil
  • 1 1/2 tsp grnd cumin
  • 1 x salt and black pepper
  • 750 ml chicken or possibly vegetable stock good squeeze of lemon juice small bunch fresh mint minced
  • 3 Tbsp. creme fraiche (optional)
  • 3 x chunky spring onions (or possibly 1/4 small red onion) finely sliced to serve

Directions

  1. Drain the chickpeas and place in a saucepan.
  2. Fill with water to about 40mm above the pulses (don't add in salt at this stage as it will toughen them).
  3. Throw in 1 onion halved and 3 peeled cloves of garlic.
  4. Bring to the boil and cook for about 5 min skinuning off any foam then lower the heat cover and gently bubble for 1 1/4 hrs or possibly till tender.
  5. Add in a good tsp. of salt during the last 10 min.
  6. Meanwhile chop the remaining onions and garlic and in a flying pan gently cook in 2 tbsp oil adding the cumin and some salt and pepper after about 5 min.
  7. Continue till everything has softened but not browned.
  8. When the chickpeas are cooked throw away the spent onion and add in the contents of the trying pan.
  9. Blitz half the mix (including the cooking water) in a processor till smooth then quickly process the remainder. so which it is still coarse and chunky.
  10. Mix the two together in a saucepan then stir in the minced hunt. some extra virgin olive oil and lots of black pepper. Reheat.
  11. Taste and add in more salt if needed. Finally stir in the creme faiche (if using) and sharpen with a good squeeze of lemon juice.
  12. Serve with minced spring onion and more fresh mint.
  13. Eat with toasted bread.
  14. If you have the time make your own grnd cumin: toast some cumin seeds in a warm dry firing pan till they are fragrant (but not burnt) then grind. I use an electric coffee grinder.
  15. Serves 2
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Nutrition Facts

Amount Per Serving %DV
Serving Size 684g
Recipe makes 2 servings
Calories 1542  
Calories from Fat 478 31%
Total Fat 54.08g 68%
Saturated Fat 12.66g 51%
Trans Fat 0.0g  
Cholesterol 191mg 64%
Sodium 252mg 11%
Potassium 3005mg 86%
Total Carbs 170.37g 45%
Dietary Fiber 46.9g 156%
Sugars 33.66g 22%
Protein 98.49g 158%

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