Chickpea soup

I didn’t feel like going out the other day and decided to make a soup out of whatever I found in my fridge. As I love hummus I keep some cans of chickpeas and other ingredients in there. So I got an idea what if I’d make it into a soup. It worked, it came out a tasty, creamy and a little spicy.

Chickpea soup
(Serves 2-3 / Cooking time with prep approx. 20 min)

What you need:

2 cans chickpeas
200 ml (1 cup) water
olive oil
1/3 vegetable stock cube (optional)

for garnish (optional):

What to do:

Prep the stuff. Deseed and chop the chilli. Chop 5 garlic cloves and 1.5 cm of ginger. Half the lemon.

Heat some olive oil in a pot. Throw in the garlic, ginger and chilli. Fry for couple of minutes. Pour in the canned chickpeas. Press in the juice of  half of lemon. Season with salt and pepper. Lid the pot. Cook for 5 minutes.

Purée the soup with hand blender. Put the pot back to heat. Taste, if you feel you need more veggier taste add the 1/3 of vegetable stock cube. Stir. Cook for couple of minutes. If you opted for the chorizo, take a pan and fry the chorizo until crispy. You’re done. Plate the soup. Garnish with the crispy chorizo and drizzle some olive oil on top. Voilà!

Bon appétit!

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