Arabic potato soup with chickpeas

Ingredients for 2 servings:

• 250 g chickpeas
• 3 large potatoes
• 1 clove(s) garlic
• some oil for frying
• ½ lemon(s), juice
• salt and pepper
• Cumin powder
• 1 bunch of coriander leaves

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 12 hours 50 minutes

simple and vegan

Soak fresh chickpeas in a bowl of water for about 12-24 hours before cooking. Then drain the water and rinse the chickpeas again under clean, running water. Pre-cooked chickpeas from a can can be used immediately. Peel the potatoes and cut into quarters. Finely chop the garlic clove and fry in a little oil in a large pot. Add the potatoes and fry briefly. Then add about 1 liter of salted water and cook the potatoes and chickpeas until the liquid has reduced considerably. Using a hand blender, puree the potatoes and chickpeas until smooth. Add the lemon juice and season the soup with salt, pepper, and cumin. Let the soup simmer for about 20 minutes over low heat. To serve, tear the coriander leaves into small pieces and sprinkle over the soup.