in Soup Recipes

Chickpea soup with Ras el Hanout

updated

Spread the love

Ingredients for 2 servings:

  • 100 g chickpeas, dried
  • 2 garlic cloves
  • ½ lemon(s)
  • ½ liter vegetable broth
  • 1 tsp Ras el Hanout
  • olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 10 minutes

Soak the chickpeas in plenty of water overnight. Drain and rinse the chickpeas. Heat the vegetable stock and add the chickpeas. Bring to a boil briefly, then simmer for 1 hour. Finely chop the garlic. After the hour, add the garlic and cook for another 10 minutes. Purée the chickpeas with a hand blender. Add the lemon juice and ras el hanout. Season with salt and pepper. Add a generous splash of olive oil.

Facebook Comments

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.

Apple chicken

Spicy garlic noodle pan