in Soup Recipes

Chickpea soup

updated

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Ingredients for 2 servings:

  • 250 g chickpeas, raw
  • Water
  • 2 bay leaves
  • 1 tsp turmeric
  • ½ tsp paprika granules
  • 1 tsp salt
  • 1 pinch(s) of sugar
  • 200 g cheese, Limburger
  • Cranberries, ad jar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

gluten-free, egg-free

Rinse the chickpeas. Cover with plenty of fresh water and let stand for about 24 hours (I usually let it stand for another day). Then, in fresh water, which should be well covered, add 2 bay leaves, 1 teaspoon of turmeric, paprika granules, and sugar and simmer for about 50-60 minutes. Remove the bay leaves if possible. Blend the peas with an electric blender; you can leave a few whole. Add the chopped or broken Limburger cheese and a teaspoon of salt, and bring to a boil briefly. Be careful! If there is/was too little water, it will bubble quite a bit. Serve hot with a dollop of cranberries. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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