Chickpea Soup
26.6.2020
The perfect slow cooked comfort food for these times. Gluten-free + vegan friendly.
Tips: you can toast the cumin seeds beforehand for extra flavour. If you don’t have the time to prepare the dried chickpeas overnight, you can also buy ready-to-eat chickpeas in a tin
Recipe courtesy of infarm, who are a fantastic urban farming brand.
Ingredients
Instructions
- 150 gr of dried chickpeas
- 2 carrots
- 1 bunch of kale
- 1 large onion
- 4 garlic cloves
- 70 ml extra-virgin olive oil, plus more for drizzling
- 8 glasses of water (you can use less depending on the size of your pot but it will change the consistency)
- 1 tsp. crushed red pepper flakes
- 1 tsp. cumin seeds
- 1 tsp. smoked paprika
- Freshly ground black pepper
- Salt to taste
- Rinse and soak the chickpeas overnight in a bowl of water. Transfer into a pot, cover with water and boil for 2.5 hours until soft (perfect for all your new found time)
- Chop the garlic cloves, onion and carrots into mid sized pieces
- Heat up the olive oil in a soup pot and then add the garlic and onion before tossing in the carrots. Whilst stirring season with the red pepper flakes, cumin seeds, smoked paprika and a few twists of black pepper
- Add the cooked chickpeas, the 8 glasses of water and cook for 1 hour, stirring occasionally
- Once cooked, put half of the soup aside in another bowl and blend it with a hand mixer until it has a smooth texture. Pour the pureed soup back into the soup pot, add the kale and give it a stir. Salt to taste