Pureed Chickpea Soup

Hearty, vegetarian soup with a pureed texture from chickpeas. Powered by plenty of aromatic spices with the brightness of lemon.

Ingredients

• 32oz / 6 cups water (or substitute a portion with chicken broth)

• 1 large onion, chopped into wedges

• 2 med carrots chopped

• 2 cloves of garlic, finely chopped

• 2 bay leaves (dried)

• 14 oz or 1 can of cooked chickpeas - strained

• 2 Tbsp Turmeric

• 2 Tbsp Garam Masala (Equal parts ground cumin, cardamom, coriander, cinnamon, nutmeg, cloves, black pepper)

• 1 Tsp Paprika

• Salt (You're salting a lot of water, but keep in mind the soup boils down so don't finish salting until the end).

• 1/2 Lemon juice

• Optional: Yogurt

• Optional: Cayenne pepper powder for more kick

Steps

• Add Onion, Garlic, Carrot, Bay Leaves, Chickpeas, Turmeric, Garam Masala, Pepper, Salt to Water and set to boil. Be mindful not to salt all the way before the soup reduces.

• Once brought to a boil, set burner to low-med to simmer for 45 minutes.

• Remove Bay Leaves.

• Puree/Blend,

• add Lemon, Olive Oil, and Yogurt as desired.

Tips

Requires a large enough processor or blender to hold all of the soup. Portion if required.

A little grittiness is expected with the chickpeas.

(Pureed Chickpea soup, with tarragon, olive oil and Paprika for garnish)