Chickpea soup with warming spices
  • CourseSoup
Servings Prep Time
4People 15minutes
Cook Time
Servings Prep Time
4People 15minutes
Cook Time
  • 0,5kg chickpeasdried
  • 4medium-sized carrotschopped
  • 2teaspoon chardchopped
  • 2small celerychopped
  • 1 oniondiced
  • 1teaspoon caraway
  • 1teaspoon nutmeg
  • 1teaspoon ginger
  • 1 potatochopped
  • 100ml tomato purée
  • 2pinch saltto taste
  1. Soak chickpeas overnight in cold water, about 12 hours.
  2. Drain off the water and transfer the chickpeas to a large pot. Add the carrots, chard, celery, potato, and onion. Cover with fresh water.
  3. Add caraway, nutmeg, and ginger to pot. Simmer on a low heat until each vegetable is soft, about 30-40 minutes. After 15 minutes, add the tomato purée.
  4. Once the chickpeas and vegetables are soft, remove 5 tablespoons of chickpeas and set aside.
  5. Blend the soup to achieve a rich and creamy texture.
  6. Add the reserved 5 tablespoons of chickpeas back to the soup. Add salt to taste. Stir well, and serve.