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“This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 1 large carrot, chopped
  • 2 12 cups chickpeas, cooked (or canned chickpeas that have been well rinsed and drained)
  • 2 -3 cups vegetable stock, enough to cover
  • salt and pepper, to taste
  • 1 bay leaf
  • 1 12-2 tablespoons butter
  • 3 -4 tablespoons lemon juice, to taste

Directions

  1. Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
  2. Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
  3. Add stock and bring to boil.
  4. Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
  5. Remove bay leaf and puree soup.
  6. Add butter and lemon juice.
  7. Simmer until heated through.
  8. Serve hot.

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