Description
A smooth, blended chickpea soup with a bright lemon flavor. It’s topped with crispy roasted chickpeas for texture and fresh parsley.
Ingredients
2 cans (480g) Chickpeas, drained and rinsed (reserve half a can for roasting)
1 liter vegetable broth
3 cloves garlic, minced
1/4 teaspoon turmeric
1-2 tbsp extra virgin olive oil
Fresh parsley, roughly chopped
Salt & pepper to taste
Instructions
1. Toss your reserved half-can of chickpeas with a little olive oil and salt. Roast in the oven at 400°F (200°C) for 10-12 minutes until they are golden and crunchy.
2. Simmer the remaining chickpeas, garlic, and turmeric in the vegetable broth for 15 minutes.
3. Use an immersion blender to process the soup until it is completely smooth and creamy. Stir in the lemon juice last.
4. Pour the smooth soup into a bowl. Pile a generous amount of fresh parsley in the center, then top with roasted chickpeas.
5. Drizzle extra virgin oil and serve with a lemon wedge on the side.