Chickpea and cumin soup
Thick chickpea soup with cumin, garlic and lemon.
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 and cook for 30 seconds. Add the chickpeas and water and simmer for 20 minutes. Partially blend to thicken the soup, add the lemon juice and serve.
2 tsp cumin0.8 l water15 ml olive oil30 ml lemon juice- saucepan
- blender
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