Middle Eastern inspired Chickpea, potato and tomato soup

Name: How to cook Middle Eastern inspired Chickpea, potato and tomato soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Linda L.

Middle Eastern inspired Chickpea, potato and tomato soup

So filling and can be enjoyed as a main with a slice of bread and a side salad. perfect for #lenten

Ingredient

Food ration :

6 servings

Cooking time :

30 minutes

500 g

cooked chickpea (or tinned/jar)

Cooking instructions

* Step 1

Chop the onion and potato very thinly and crush the garlic

* Step 2

Add a generous drizzle of olive oil to a pot. Heat the pot and start by cooking the onions for 2 minutes, then add the garlic. Cook until translucent.

* Step 3

Add the cubed potatoes and all the spices. Combine well, cover the pot and cook for around 5 minutes until the potato is slightly soft.

* Step 4

Add the rinsed and washed chickpeas. Combine and cook for around 2-3 minutes.

* Step 5

Add chopped tomatoes, a little bit of water and cover. Let everything cook together and absorb the flavours for a few minutes.

* Step 6

Add around 1 liter of warm water + 1 cube of vegetable stock. Let it simmer for around 10 minutes on medium to low heat. Taste to see if you need to add any salt or spices according to your taste.

* Step 7

Take out about a bowl of the soup and set it aside. Then, using a hand blender, blend the remaining soup in the pot. Next, add the reserved bowl of soup back into the pot without blending. This step is optional; if you prefer a chunkier texture, you can skip blending the reserved portion and add it directly to the pot.