Hearty onion soup à la Gabi

Ingredients for 4 servings:

• 1 tsp cumin
• 1 tsp black cumin
• 2 tbsp olive oil
• 600 g onion(s), cut into strips
• 2 cloves garlic, finely chopped
• 1 red chili pepper(s), halved lengthwise, pitted, cut into rings
• 2 bay leaves
• 1 can chickpeas (265 g drained weight), rinsed and drained
• 1 tbsp tomato paste, 3-fold concentrated
• 900 ml beef broth
• Salt and pepper, black from the mill
• 2 tsp lemon thyme leaves for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 38 minutes; Total time approx. 1 hour 13 minutes

Roast the cumin and black cumin seeds in a nonstick pan without fat. Heat the olive oil in a saucepan, sauté the onions, garlic, chili, and bay leaves for about 8 minutes. Add the chickpeas, tomato paste, toasted seeds, and beef broth. Bring to a boil, then cover and simmer over low heat for about 30 minutes. Season with salt and pepper, transfer to deep plates, and serve garnished with thyme leaves. Tip: Serve with poached eggs as a garnish.