Chickpea and lime soup.
So don't be alarmed by the lack of ingredients or by the lack of any Moroccan spices (which I like, but just try this without - it may surprise you!). This is a good example of 'less is more' and also shows you how you can thicken sauces, soups and jus without using flour. Some soups are almost sauces as their consistency can be heavy, but here you will see the difference! Apart from being good for you, there is something safe and sure about this soup, that is just... simple - in a nice way.
400g /14oz chickpeas (cooked weight)
2 shallots chopped
500ml/ 2 cups of water or stock
1 lime
salt and black pepper to taste (less if using stock)
Try to find precooked chickpeas that are in a glass jar, failing that in a tin/can or pre-soak and cook some yourself.
In a pan put the water, chickpeas and shallots and cook for 5 minutes, then using a hand blender (or processor) blitz it up until very smooth and reduce over a medium-low heat for 15 minutes or until you like the thickness - not too much, as it becomes hummus!
Adjust the seasoning and squeeze the juice of half a lime in, mix and taste adding more lime if needed.
Serve with warm and crusty bread!
So don't be alarmed by the lack of ingredients or by the lack of any Moroccan spices (which I like, but just try this without - it may surprise you!). This is a good example of 'less is more' and also shows you how you can thicken sauces, soups and jus without using flour. Some soups are almost sauces as their consistency can be heavy, but here you will see the difference! Apart from being good for you, there is something safe and sure about this soup, that is just... simple - in a nice way.
400g /14oz chickpeas (cooked weight)
2 shallots chopped
500ml/ 2 cups of water or stock
1 lime
salt and black pepper to taste (less if using stock)
Try to find precooked chickpeas that are in a glass jar, failing that in a tin/can or pre-soak and cook some yourself.
In a pan put the water, chickpeas and shallots and cook for 5 minutes, then using a hand blender (or processor) blitz it up until very smooth and reduce over a medium-low heat for 15 minutes or until you like the thickness - not too much, as it becomes hummus!
Adjust the seasoning and squeeze the juice of half a lime in, mix and taste adding more lime if needed.
Serve with warm and crusty bread!
Another 'winter' recipe I will try. I suppose the basic recipe could be used with lentils and beans too? What do you think, Ivan. I like chick peas and will have to get some in....we have tons of lentils and black beans which I may use in this recipe. Now I will add chick peas to the list! Thanks for this, sir!
ReplyDeleteHi Jim,
ReplyDeleteThanks, yes all pulsed can be made into soup the same but you may need a bit more garnish as some can need a 'bacon' boost or a bit of spice. The chickpea has a taste of its own which I really like.
Ivan
I just popped over from Ocean Breezes. This sounds like a wonderful yet simple soup I'm going to have to try. :)
ReplyDeleteHello,
DeleteThank you for coming over, very pleased you have joined. Gloria and Fred are very sweet and I look forwards to reading more about you all. My pug has bad back legs like freddie, puppies are such a worry!
Ivan
I can't wait to make this, I really love your blog
ReplyDeleteHello big bro!
DeleteIt's really a good soup I know it looks a bit simple but the chickpeas have so much taste. Happy you like my blog, we want more films on yours!!
Iv x