Chickpea soup with garlic and lemon

Name: Chickpea soup with garlic and lemon - Alida H.
Ingredients: 150 ml extra virgin olive oil; 12 cloves of garlic; sliced; 2 large onions; chopped; 600 g chickpeas; 2 tablespoons flour; juice of 2 lemons; 1 sprig of rosemary; 5 liters vegetable broth or clear chicken broth; salt; pepper to taste; parsley for serving

Soups - Chickpea soup with garlic and lemon by Alida H. - Recipia

Chickpea Soup with Garlic and Lemon: A Culinary Journey in Every Bite Who doesn't love a comforting soup? Today, I invite you to discover the recipe for a chickpea soup with garlic and lemon, a perfect choice for cooler days or when you crave a healthy and flavorful dish. This soup is not only delicious but also packed with nutrients, offering a perfect combination of proteins, vitamins, and minerals. It's easy to prepare and will surely become one of your favorite recipes. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Servings: 6 Ingredients: - 150 ml extra virgin olive oil - 12 cloves garlic, sliced - 2 large onions, chopped - 600 g dried chickpeas - 2 tablespoons flour - juice from 2 lemons - 1 sprig of fresh rosemary - 5 l vegetable broth or clear chicken broth - salt and pepper to taste - fresh parsley for serving Step-by-step preparation: 1. Preparing the chickpeas Start by soaking the chickpeas in cold water overnight. This step is essential to ensure a soft and pleasant texture. The next day, drain them well and rinse under cold water to remove any impurities. 2. Cooking the vegetables In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté gently until it becomes translucent, about 5-7 minutes. Add the sliced garlic and continue to cook for another 1-2 minutes, being careful not to burn them as garlic can become bitter. 3. Boiling the chickpeas Add the drained chickpeas to the pot, then pour in the vegetable or chicken broth, making sure the liquid covers the chickpeas by about 5 cm. Add the sprig of rosemary and let the soup simmer on low heat. This simmering time will allow the chickpeas to become tender, so be patient and let them cook for about 30-35 minutes. 4. Blending the chickpeas Once the chickpeas are cooked, remove the rosemary sprig and strain the soup. This is the point where you can decide how creamy you want your soup to be. Blend about 3/4 of the chickpeas in a blender until you achieve a smooth texture. If you prefer a chunky soup, you can keep more whole chickpeas. 5. Thickening the soup Mix the flour with a few tablespoons of soup to form a smooth paste without lumps. Add this paste to the soup and stir well to ensure even thickening. Return the whole chickpeas to the pot and let the soup simmer on low heat for another 2 minutes. 6. Final seasoning Add the lemon juice, then adjust the salt and pepper to taste. Taste the soup and adjust the seasonings if necessary. This addition of lemon will give the soup a pleasant acidity, balancing the rich flavors of the chickpeas and garlic. 7. Serving Serve the soup hot, sprinkled with freshly chopped parsley. You can also drizzle a few drops of extra virgin olive oil on top for added flavor. This is a soup that enjoys versatility, so feel free to personalize it with different spices or herbs, such as cumin or coriander. Helpful tips: - Thickening the soup: If you want an even creamier soup, you can add a potato puree or a boiled carrot. These ingredients complement the chickpeas excellently and add a pleasant texture. - Variations: You can try adding other vegetables, such as carrots or celery, to provide extra nutrients and flavor. Also, a splash of Tabasco sauce can add a bit of spice for those who prefer a more seasoned soup. - Combinations: This soup pairs perfectly with a slice of freshly baked homemade bread or flavored croutons. You can serve it alongside a simple green salad for a complete and healthy meal. Nutritional benefits: Chickpeas are an excellent source of plant-based protein, making them ideal for vegans and vegetarians. They are also high in fiber, which aids digestion, and are rich in B vitamins and minerals like iron and magnesium. Garlic is known for its antioxidant and anti-inflammatory properties, while lemon adds vitamin C, essential for good immunity. Frequently asked questions: - Can I use canned chickpeas? Yes, you can use canned chickpeas, but make sure to rinse them well to remove excess sodium. Cooking will take less time, so adjust the boiling time accordingly. - Can I freeze the soup? Absolutely! The soup freezes very well. Make sure to let it cool completely before placing it in airtight containers for freezing. - What is the best way to reheat it? Reheat the soup over low heat, adding a little water or broth to restore its ideal consistency, as the chickpeas may absorb liquid during storage. In conclusion, chickpea soup with garlic and lemon is not only a simple recipe but also a healthy and delicious choice. It will warm your soul and bring a smile to the faces of your loved ones. Try it and enjoy every bite!

Chickpea soup with garlic and lemon

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