Chickpea Soup
Chickpea soup, with its rich and diverse history, has been a staple in various cultures for centuries. Believed to have originated in the Middle East, chickpeas have been a vital source of nutrition for people throughout ancient Mediterranean civilizations.
The famous Greek physician Hippocrates praised the nutritional value of chickpeas and they were widely consumed in ancient Rome as well. In the Indian subcontinent, chickpeas have been a significant part of the culinary tradition for over 7,000 years, featuring prominently in various dals and soups.
Over time, chickpea soup has evolved to incorporate a myriad of flavours and cooking techniques, reflecting the influences of different cultures and regions. Today, it continues to be a beloved dish and a symbol of comfort and nourishment around the world.
The chickpeas add a satisfying creaminess to the soup, while vegetables like carrots and onions provide a depth of flavour. With the addition of spices such as smoked paprika and thyme, chickpea soup becomes a fragrant and wholesome meal that is perfect for a chilly evening.
Whether enjoyed as a starter or a main course, chickpea soup never fails to bring warmth and satisfaction to the table.
In a pot on a teaspoon of olive oil saute chopped onions, carrots and garlic for about 5 minutes.
Drain the chickpeas and set 1/4 aside, then add the rest to the pot and cover with vegetable stock. Season with salt and pepper, add thyme and simmer for 20 minutes.
In the meantime, in a separate pan on a teaspoon of oil fry the chickpeas that have been set aside earlier for a few minutes, season with salt, pepper and smoked paprika, tossing them around until they get nice golden brown colour.
Blend the soup, top with fried chickpeas and garnish with a splash of cooking cream.
Chickpea Soup
Ingredients
Instructions
- In a pot on a teaspoon of olive oil saute chopped onions, carrots and garlic for about 5 minutes.
- Drain the chickpeas and set 1/4 aside, then add the rest to the pot and cover with vegetable stock. Season with salt and pepper, add thyme and simmer for 20 minutes.
- In the meantime, in a separate pan on a teaspoon of oil fry the chickpeas that have been set aside earlier for a few minutes, season with salt, pepper and smoked paprika, tossing them around until they get nice golden brown colour.
- Blend the soup, top with fried chickpeas and garnish with a splash of cooking cream.
