Cumin Chickpea Soup
Cumin Chickpea Soup Yield: 20 servings
Ingredients
2 tsp (10 mL) extra-virgin olive oil
2 onions, chopped
4 carrots, diced
2 green peppers diced
1 tbsp (15 mL) ground cumin
1/2 tsp (2 mL) each of salt and pepper
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
12 cups (2.8 L) vegetable or chicken stock
6 garlic cloves minced
2 tbsp (25 mL) lemon juice
4 tsp (18 mL) sesame oil
Garnish
1 tsp (5 mL) chopped fresh mint, and/or parsley (per serving)
1 wedge of lemon, (per serving)
Preparation:
In large pot, heat olive oil over medium heat; fry onions, garlic, carrots, peppers, cumin, salt and pepper until softened, 5 minutes.
In food processor, puree 1 can of the chickpeas. Add puree and whole chickpeas as well as stock to onion mixture; bring to boil.
Cover, reduce heat and simmer for 5 minutes. Add lemon juice and sesame oil.
Garnish: Top each bowl with fresh mint and/or parsley and wedge of lemon to squeeze into soup.
Ingredients
2 tsp (10 mL) extra-virgin olive oil
2 onions, chopped
4 carrots, diced
2 green peppers diced
1 tbsp (15 mL) ground cumin
1/2 tsp (2 mL) each of salt and pepper
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
12 cups (2.8 L) vegetable or chicken stock
6 garlic cloves minced
2 tbsp (25 mL) lemon juice
4 tsp (18 mL) sesame oil
Garnish
1 tsp (5 mL) chopped fresh mint, and/or parsley (per serving)
1 wedge of lemon, (per serving)
Preparation:
In large pot, heat olive oil over medium heat; fry onions, garlic, carrots, peppers, cumin, salt and pepper until softened, 5 minutes.
In food processor, puree 1 can of the chickpeas. Add puree and whole chickpeas as well as stock to onion mixture; bring to boil.
Cover, reduce heat and simmer for 5 minutes. Add lemon juice and sesame oil.
Garnish: Top each bowl with fresh mint and/or parsley and wedge of lemon to squeeze into soup.