- Heat the EVOO in a Dutch oven (or large soup pot), add the garlic slices and saute over med-low heat for approximately 5 minutes, or until they begin to go golden brown. Stir in the onion and cook for a further 5 minutes, or until the onions soften.
- Meanwhile drain the chickpeas and rinse them and drain thoroughly in a sieve. Add them to the onion and garlic and stir to coat well in the EVOO. Add the rosemary sprigs and then enough water to cover the chickpeas (I added approx. 4 cups)
- Slowly bring to the boil. Lower to medium heat and cover. Cook for approx. 1 hour or until the chickpeas are soft.
- Remove the rosemary sprigs and put the flour in a cup. Stir in the lemon juice to make a smooth paste. When the chickpeas are perfectly soft, stir in the flour paste and bring tot he boil, stirring. Taste and add seasonings if necessary. Cover the pan and cook gently for 5 to 10 minutes.
- To thicken the soup slightly use an immersion blender and roughly puree the soup (otherwise add half the soup to a food processor or blender and puree - add back to the pot with the remaining chickpeas).
- Serve and enjoy!
Sunday, February 7, 2010
Garlic-Laced Chickpea Soup
This is one of those incredibly satisfying soups that is simple to assemble and is perfect for vegetarian and vegan diets! 9 ingredients are all that you require to make this soup (although you can certainly add to it as you go!)
GARLIC-LACED CHICKPEA SOUP
2 tbsp of extra virgin olive oil (EVOO)
6 garlic cloves, peeled and sliced
1 large onion, chopped
1 3/4 cups of chickpeas (I used canned but you can use dried and soak them overnight in cold water)
2 large fresh rosemary sprigs
1 tbsp all-purpose flour
1 tbsp fresh lemon juice
salt and freshly ground black pepper