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“A tangy creamy soup that takes only a few minutes to prepare.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
  2. Add chickpeas and their liquid and cook until heated through, about 3 minutes.
  3. Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
  4. Transfer to a blender or food processor and blend until smooth.
  5. Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
  6. Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.

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