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Recipe by Yael Dagan

Chickpea Soup

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Chickpea Soup
Parve Parve
Easy Easy
3 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

Ingredients

Chickpea Soup

  • 1 can chickpeas, rinsed, white films removed (you can do this by rubbing the chickpeas with a clean dishtowel)

  • warm water and boiling water, to cover

  • turmeric, to taste

  • salt, to taste

  • pepper, to taste

  • 1 carrot, sliced

  • 2 potatoes, diced

  • 1 tomato, diced

  • 1/2 cup chopped, cleaned cilantro

  • 3 tablespoons (parve) chicken soup powder

  • 1/2 cup thin egg noodles

Directions

Prepare the Chickpea Soup

1.

Add the chickpeas to a pot. Add warm water to cover, along with turmeric, salt, and pepper. Cook on low heat.

2.

Add carrots, potatoes, tomato, and cilantro. Add boiling water to cover the vegetables. Return the soup to a boil, then lower the heat, add chicken soup powder, and simmer until everything is softened.

3.

Meanwhile, toast the noodles in a dry frying pan. Set aside.

4.

Blend the soup with an immersion blender – but not completely. Add noodles to the soup and let cook for a few minutes.

Recipe tags

blended soups chick peas chickpeas easy prep garbanzo beans Morrocan protein vegan vegetable soup Yael Dagan
Chickpea Soup

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