John Myers
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Chickpea Curb Soup
The perfect chickpea curb soup recipe with a picture and simple step-by-step instructions.
- 120 g Dried chickpeas
- 1,5 liter Water
- 1 Pc. Onion picked with
- Laurel & Carnations
- 2 Pc. Peeled garlic clove
- Sage Thyme Savory
- 3 tbsp Rapeseed oil
- 2 Pc. Onions in strips
- 3 Pc. Garlic coarsely chopped
- 0,5 tsp Habanero paste
- 0,5 tsp Fennel seeds coriander seeds
- 600 g Pumpkin Muscat de Provence
- 3 Pc. Floury potatoes
- 2 Pc. Beefsteak tomatoes fresh
- 1,5 liter Instant vegetable bouillon
- Coriander green own
Preparations:
- Soak chickpeas the day before in the evening. The day after, put the chickpeas on top with soaking water with onions, garlic and herbs and cook until al dente. At the end of the cooking time, set aside about 5 tablespoons for the garnish. Wash the potatoes, peel and cut into large cubes. Skin the tomatoes and cut into large cubes. Cut the pumpkin into wedges, peel and cut them into large cubes. Cut 150 g into small cubes. In a frying pan, without fat, first lightly toast all the seeds until they smell fragrant, then briefly the other spices. Put everything in the mortar and grind finely.
Prepare soup:
- Heat rapeseed oil in a saucepan, let onions and garlic sauté, add the spices and cook for a moment. Add the pumpkin, potatoes and tomatoes, deglaze with the stew with the vegetable stock and simmer for 30 minutes. Don’t forget the habanero paste.
Prepare the soup:
- After 30 minutes, when everything is soft, you can puree the soup. The chickpeas and the small pumpkin cubes can now be added to the soup and simmered for another 5-10 minutes.
Serving the soup:
- In a preheated soup plate, ladle the soup with the garnish and sprinkle with coriander green (I always have coriander green in reserve) You can also cook the garnish separately and add it to the soup at the end (that’s how I did it, es but means more work)
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