Creamy, Lemony Chickpea Soup
Bored with hummus? I know, I know. It’s a sacrilege to suggest such a notion. Maybe you just want to expand your hummus horizons. This Creamy, Lemony Chickpea Soup will remind you of hummus because it’s got all those flavors but it’s even a little more savory. It’s a great, filling, nutritious soup, perfect for warming up on a cold winter day, and it’s very customizable, not just with the soup itself but how it’s served. It’s also quick and easy to make with a minimum of dishes used in the process as well as thrifty. To make a more substantial meal out of it, serve over rice, couscous or barley with a side of toasted pita or your bread of choice.
2 teaspoons extra virgin olive oil
½ yellow or red onion, diced
1 cup carrots, peeled and sliced
30-ounces cooked chickpeas
1 tablespoon minced garlic, minced
2 tablespoons tamari or soy sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
4 - 5 cups vegetable broth
½ cup tahini
Juice of one lemon
Salt and pepper to taste
Optional toppings: Toasted pine nuts, crunchy chickpeas, fresh mint, dill, chili oil or crisp, minced fresh chives.
In a large pot, heat the olive oil over a medium fire for a minute, brushing or swirling to spread to the bottom of the pan. Increase the heat to medium-high, add the onions and carrots, stirring to soften for six minutes. Add the chickpeas, garlic, tamari, cumin and paprika, stirring together for three minutes.
Add the broth and tahini to a blender and blend until smooth. Add this to the chickpea pot and stir and simmer for five minutes. Carefully add this to a blender or use an immersion blender until it’s as smooth as you like. Return to the pot if necessary, warm over medium heat, stirring often to avoid sticking, until heated through and thickened. Serve warm and with any additional toppings, along with prepared grains and bread if that is your preference.
Bored with hummus? I know, I know. It’s a sacrilege to suggest such a notion. Maybe you just want to expand your hummus horizons. This Creamy, Lemony Chickpea Soup will remind you of hummus because it’s got all those flavors but it’s even a little more savory. It’s a great, filling, nutritious soup, perfect for warming up on a cold winter day, and it’s very customizable, not just with the soup itself but how it’s served. It’s also quick and easy to make with a minimum of dishes used in the process as well as thrifty. To make a more substantial meal out of it, serve over rice, couscous or barley with a side of toasted pita or your bread of choice.
2 teaspoons extra virgin olive oil
½ yellow or red onion, diced
1 cup carrots, peeled and sliced
30-ounces cooked chickpeas
1 tablespoon minced garlic, minced
2 tablespoons tamari or soy sauce
2 teaspoons ground cumin
1 teaspoon smoked paprika
4 - 5 cups vegetable broth
½ cup tahini
Juice of one lemon
Salt and pepper to taste
Optional toppings: Toasted pine nuts, crunchy chickpeas, fresh mint, dill, chili oil or crisp, minced fresh chives.
In a large pot, heat the olive oil over a medium fire for a minute, brushing or swirling to spread to the bottom of the pan. Increase the heat to medium-high, add the onions and carrots, stirring to soften for six minutes. Add the chickpeas, garlic, tamari, cumin and paprika, stirring together for three minutes.
Add the broth and tahini to a blender and blend until smooth. Add this to the chickpea pot and stir and simmer for five minutes. Carefully add this to a blender or use an immersion blender until it’s as smooth as you like. Return to the pot if necessary, warm over medium heat, stirring often to avoid sticking, until heated through and thickened. Serve warm and with any additional toppings, along with prepared grains and bread if that is your preference.
Vegan, Recipe, Soup, Warming, Chickpea, Hummus, Blended, Bisque, Savory