Chickpea Soup

Name: Chickpea Soup
Ingredients: 6 tablespoons olive oil; 10 garlic cloves, crushed; 12 ounces dried garbanzo beans, soaked overnight and drained; 10 cups water; 1 red onion, finely chopped; 2 carrots, chopped; 1 head celery, chopped; salt and pepper; lemon juice; 1 bunch cilantro, chopped

10 ingredients

8 steps

Ingredients

6 tablespoons olive oil
10 garlic cloves, crushed
12 ounces dried garbanzo beans, soaked overnight and drained
10 cups water
1 red onion, finely chopped
2 carrots, chopped
1 head celery, chopped
salt and pepper
lemon juice
1 bunch cilantro, chopped

Directions

1

Heat 4 tablespoons oil in a large pan, then cook the garlic until fragrant.
2

Stir in chickpeas then add the water and bring to boil.
3

Remove skim from surface as needed, simmering until chickpeas are tender.
4

Heat a pan and add remaining oil, onion, carrots and celery, cover and cook gently for 20 minutes.
5

Add vegetables to the beans, puree (HOT, be very careful) half of this mixture or rub through a sieve.
6

Stir back into the soup and reheat.
7

Add seasoning and lemon juice to taste and sprinkle with cilantro.
8

Serve.