The thought of making soup is always really daunting to me. It sounds really difficult and like a delicate balance between liquids and cooking – not my strong point as I have a tendency to burn things!
This soup recipe was shockingly easy, though, and I didn’t burn it! It also reheats really well, so you can have nice warm lunches throughout the week.
- 4 15 oz cans chickpeas
- 6 tablespoons olive oil
- 2 large yellow onions, chopped
- 10 large garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 6 cups vegetable broth
- Juice of 1 large lemon
- Grated Pecorino Romano cheese, for topping (optional)
- Drain the chickpeas, reserving 1 cup of liquid.
- In a large soup pot, heat 6 tablespoons olive oil over medium heat. Add onion and garlic and season with 1 teaspoon salt.
- Cook over medium heat, stirring regularly until fragrant. Add cumin, coriander, paprika, red pepper flakes and black pepper. Stir for 30 seconds.
- Add the chickpeas and stir to coat with the spices. Using a potato masher, roughly mash up about 1/3 of the chickpeas.
- Add the vegetable broth and the reserved chickpea liquid. Bring to a boil and boil for 5 minutes.
- Reduce the heat to medium-low and partially cover the pot with the lid. Simmer the soup for 45 minutes.
- Turn off heat. Add in juice of 1 lemon, stir and taste.
- Serve with freshly grated Pecorino Romano or Parmesan, if desired.
Source: Adapted from a recipe by PureWow