Tuesday, August 24, 2010

Middle Eastern Lemon & Chickpea Soup

In the search for my weekly soup to cook and take to work, i seem to be making soups of less and less ingredients! This one is very simply flavored, with the impact of the lemon zest and juice taking it to a different level. The spinach is integral in filling out the dish and providing a textural difference.

Ingredients (Serves 4)

  •  2 cans chickpeas / 1 cup dried chickpeas, soaked overnight
  • 1 large onion
  • 3 cloves garlic
  • 1 bay leaf
  • 4 cups vegetable stock
  • 3 large handfuls spinach
  • 1 tbsp olive oil
  • 1 handful basil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and pepper to season


Place the chickpeas in a saucepan and cover with a couple of inches of water

Add the bay leaf and bring the water to a boil
Boil the chickpeas until very tender
Transfer the chickpeas to a blender with enough of the cooking liquid to create a puree
Finely chop the onion and garlic

Heat the olive oil over medium heat in a saucepan and add the onion and garlic.
Saute until soft but not browned.

Return the chickpea puree to the pot and add the vegetable stock
Bring the mixture to the boil and add the spinach and lemon zest.

Simmer for 5 minutes.
Just before serving, add the basil and lemon juice.

Serve hot.

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