Smoky Chickpea Soup
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| Thu, 01-10-2008 - 1:09pm |
A tasty-sounding vegetarian soup from the San Francisco Chronicle:
Smoky Chickpea Soup
Serves 4-6
- 2 tablespoons olive oil
- 2 carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 3 celery stalks, roughly chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon saffron
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (see Note)
- 5 cups vegetable broth
- 2 cans (15 ounces each) chickpeas, drained
- -- Kosher salt, to taste
- -- High-quality olive oil
Instructions: Heat oil in a stockpot over medium-high heat. Add carrots, onion and celery and cook for 5 minutes, or until soft.
Add garlic, saffron, cumin and smoked paprika, and cook for an additional minute, stirring constantly. Add broth and chickpeas, and season to taste. Simmer for 25 minutes, turn off heat and cool for about 5 minutes.
Puree in batches in a blender until very, very smooth. Season to taste. To serve, swirl a little drizzle of very good olive oil on top.
Note: Smoked paprika is available at specialty stores such as Spanish Table (Berkeley, Mill Valley).
Per serving: 205 calories, 6 g protein, 30 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 791 mg sodium, 9 g fiber.

