Chickpea soup

Name: How to cook Chickpea soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

H Bilbeisi

Chickpea soup

A mix of Syrian and Algerian chickpea cuisine. The Syrian version doesn't have the onions and has bread as a main ingredient, while the Algerian version doesn’t use baking soda to whiten the boiling water which definitely adds a distinctive flavor to this dish. I cut on the calories while adding to the flavours. Each serving is 500 calories.

Ingredient

Food ration :

5 servings

2 cups

chickpea

1 liter

drinking water for soaking chickpeas

half

white onion

half

red onion

2 TSP

cumin powder

teacup of olive oil

3 cloves

garlic

1 TSP

salt

half

a teaspoon sodium bicarbonate (baking soda)

Cooking instructions

* Step 1

Soak the chickpeas overnight in adequate water to cover completely. Check in the morning and add more water if needed to keep the chickpeas covered.

* Step 2

Pour the chickpeas in its water in a pot over low heat. Discard foam.

* Step 3

Wen chickpeas are ready and soft, separate the chickpeas from the boiling water in separate bowls.

* Step 4

In a blender, place the choppedwhite onion, garlic cloves, half the cumin, salt and sodium bicarbonate (baking soda). Pour into the blender the olive oil. Start blending. Slowly add ladles of the boiling water into the blender. You will notice that the water-oil mixture will turn milky white.

* Step 5

In your serving dishes, first place the hot chickpeas, then add the water-oil mixture on top. Garnish with red onion, parsley and a sprinkle of cumin,olive oil and tabasco sauce.