Chickpea Cream Soup

Choose a suitable medium-sized pot that allows for good heat distribution. Heat a generous amount of olive oil, enough to cover the bottom of the pot. Dive into the Eastern flavors by frying whole cumin seeds, bay leaves, cloves, and chili pepper. It is essential to carefully monitor the process: when the cumin seeds start to pop and reveal their intense aromas, add the chopped onion. Sauté it, being careful to fry it until it turns golden brown and caramelized, to bring a deep flavor.

Once the onion is ready, lower the heat and add the sliced garlic and grated ginger. It is important not to leave this mixture on the heat for more than a minute, otherwise, the flavors may be lost. Once the garlic and ginger have released their aromas, remove the bay leaves and chili pepper (if dried) and take the pot off the heat. Now, add the coriander and ground cumin, sweet paprika, pepper, salt, and coconut flakes, mixing well to combine all the ingredients.

In this aromatic mixture, add the chickpeas, which have been soaked overnight and well drained. Top up with hot vegetable broth, either homemade or store-bought, and add the peeled and chopped tomatoes. Let everything simmer for about thirty minutes, uncovered, on low heat, to allow the flavors to blend.

To achieve a creamy consistency, I personally prefer to blend everything in a food processor, but you can choose to mash only part of the chickpeas with a masher. The result will be more rustic and full of texture. After mashing, simmer the soup for another 15-20 minutes, considering that chickpeas are more stubborn than dried beans. When the soup reaches the desired temperature, don’t forget to squeeze in some lemon juice, adding a note of freshness.

When serving, chop fresh coriander and green parsley. It is important not to add the herbs to the pot of soup, as you risk them fermenting; instead, place them in each plate individually. Even though it seems like a laborious recipe, I assure you it is not, it just seems that way! And the final taste is so sophisticated that you will be surprised by its resemblance to a meat soup, even though it is completely vegetarian. This chickpea soup will surely become a favorite on your menu!