chickpea and vegetable soup

Nothing special here, just what was in the cupboard.

  • onion, peeled and chopped
  • carrot, peeled and chopped
  • potato, peeled and chopped
  • garlic, peeled and chopped
  • ghee or oil for cooking (I used grapeseed oil this time)
  • tin of chickpeas, hulled
  • ground cumin, coriander and chilli
  • water or stock
  • plain yoghurt, lemon and freshly ground pepper at the table

Obviously you can vary this at will or convenience. I used two medium carrots, maybe half a kg of potatoes, one onion. The key question may be how sweet you want it – and what colour.

On medium heat sauté the onion until it is softening, add the other vegetables and fry stirring for maybe 5 minutes. Turn heat down and add the garlic – no burning the garlic – and the ground spices. When the spices are thoroughly mixed in, add the water or stock along with the chickpeas. It doesn’t take long to take the skins off, you can do it while the vegetables are frying. It makes a big difference to digestibility, which is a literal pain for some people.

Bring to the boil and then simmer for 20 minutes covered. After the mixture has cooled a little you can puree it. It won’t be best on day one.

Serve alone, with toast or maybe a Middle East bread and with the accompaniments listed in the ingredients.

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