Fork-mashed chickpea and cumin soup
A lemony cumin soup thickened by mashing some chickpeas with a fork rather than blending.
Active time20 min
Cooking25 min
Total35 min
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Ingredients
- 3 cloves of garlic
- 100 g onions
- 2 tsp cumin
- 0.8 l water
- 15 ml olive oil
- 30 ml lemon juice
- 600 g tinned cooked chickpeas (drained weight)
Preparation
Drain and rinse the chickpeas. Peel and chop the onion and garlic.
3 cloves of garlic100 g onions600 g tinned cooked chickpeas (drained weight)- colander
- knife
Sauté the onion in the oil for 3 minutes, then add the garlic and cumin for 30 seconds. Add the chickpeas and water and simmer for 20 minutes. Transfer a ladleful of chickpeas to a bowl, mash with a fork and return to the pan. Add the lemon juice and serve.
2 tsp cumin0.8 l water15 ml olive oil30 ml lemon juice- saucepan
- ladle
- bowl
- fork
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration