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Last Modified: 11/05/08
First Published: 10/30/07
Views: 9265 | | |
| Views: 9265 |
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The chickpeas themselves don't have a strong flavor, they're more mellow which makes them ideal for a blended soup. When blended, you can fully enjoy their subtle taste and texture.  While you could add a variety of spices and flavorings to this soup, we like to keep it pretty “clean” in order to let the flavor of the chickpeas fully come through. |
Servings: 2
Total Cost: $1.26
Cost Per Serving: $0.63
Total Calories: 857
Calories/Serving: 429 | This chickpea soup is ridiculously simple to make, yet very comforting and tasty. The beans add such a creamy softness and coupled with potato, onion, carrot and celery you get a very delicious and healthy combination. 2 servings Ingredients: - vegetable oil
- ½ onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 garlic clove, minced
- 1 potato, diced
- 2 cups cooked garbanzo beans (chickpeas)
- 3 cups broth (you can use water+ bullion cube)
- salt and pepper
Method:
Saute onion, carrot, celery, thyme and bay leaf in some oil. After about 10 minutes, add the potato, the chickpeas and the garlic, saute for a few minutes, then add the broth. Bring up to a simmer and cook for about 20 minutes, or until all the ingredients are nice and soft. Blend well either with an immersion blender or with a stand up blender. Bring back to the pot and salt and pepper to taste.
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