Chickpea soup in a glass

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 6
A great idea for the New Year's Eve buffet: the oriental-style soup for 10 people is cooked in just 30 minutes.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 10
  • 1 Vegetable Onion
  • 2 Garlic cloves
  • 4 TABLESPOONS Olive oil
  • 600 g Chickpeas
  • 1 l Vegetable broth
  • 2 (à 50 g) Carrots
  • 80 g dried dates
  • 2 TABLESPOONS Tahin (sesame paste)
  • 1 TEASPOON Garam Masala
  • 1 TEASPOON ground cumin
  • 7-10 Tbsp Chili
  • 2 stem(s) fresh parsley
  • 7-10 Tbsp Tabasco
  • 1 Organic Lime
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel and chop the onion and garlic. Drain the chick peas in a sieve and rinse briefly under running water. Put 4 tbsp. chick peas aside for the garnish. Wash, peel and slice the carrots. Finely dice 1/3 of a carrot and add to the chick peas for the garnish.

  2. 2

    Heat 3 tablespoons of olive oil in a saucepan and sauté the onion and garlic. Add the remaining chickpeas and carrots to the onions and fry for about 2-3 minutes. Pour vegetable stock over everything. Add spices, tahini, dates and chilli and simmer for about 10 minutes.

  3. 3

    Finely puree the soup with a hand blender or in a blender jug. Season to taste with salt, pepper and lime zest.

  4. 4

    Heat the oil in a small frying pan, fry the chickpeas and carrot cubes briefly. Wash parsley, shake dry, pluck leaves and chop coarsely.

  5. 5

    Arrange the soup in glasses and garnish with chickpeas, carrot cubes, parsley and a few drops of Tabasco.

Nutrition Facts

KCAL
180 kcal
CARBS
19 g
FATS
8 g
PROTEINS
6 g