Summer chickpea soup
A nice, low-calorie soup that's absolutely fantastic on summer afternoons. The yoghurt and gremolata add a soothing touch like a cool sea breeze on a hot day.
I made it!
2 people made this
1 tbsp olive oil
1 onion, finely chopped
2 leeks, washed and finely chopped
2 garlic cloves
2 (410g) tins of chickpeas
1 litre vegetable stock
zest of 2 unwaxed lemons
4 tbsp fresh parsley
2 tbsp fresh mint
Greek or natural yoghurt, to serve
25 min › Cook:
25 min › Ready in:
Heat the oil in a large saucepan, add the finely chopped onion, leeks and garlic, and cook gently with the lid on for about 5 minutes until softened but without colour.
Add the chickpeas and the stock, season and bring to the boil.
Reduce the heat and simmer for 15 mins.
Transfer half of the soup to a blender and whizz until smooth, then return to the pan and stir together - this thickens the soup and gives it a creamy consistency.
Make the gremolata by mixing the finely chopped parsley, mint and lemon zest together in a separate bowl.
Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!
Reviews & ratings
Average global rating:
Reviews in English
its a good recipe coz my hubby liked it
but its little time consuming...in ingredients, i added 2-3 tbsp soy sauce and 2 tbsp Worcester sauce to make up some soup flavor. Prior to these sauces, it tasted like simple chick pea gravy...overall it tasted really good by adding lemon n yogurt too ...
15 Apr 2012
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