Chickpea Soup With Cumin and Lemon
Published January 25, 1997
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons olive oil
1 medium clove garlic, peeled and minced
3 15 ½-ounce cans chickpeas, drained and rinsed
2 ½ cups chicken broth, homemade or low-sodium canned
1 tablespoon ground cumin
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice
Nutritional analysis per serving (4 servings)
81 grams carbs; 5 milligrams cholesterol; 543 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 22 grams fiber; 1135 milligrams sodium; 27 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
- Step 2
Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.
Private Notes
Comments
What a delicious soup! I only had 2 cans of chickpeas and it was still so yummy! I will be making this at least 2X month from now on.
reminds me of hummus but it is soup. Very smooth and creamy wonderful taste. I use 1 1/2 cups dried chickpeas in instant pot for 40 minutes. and added salt during the pureeing.