Silky chickpea soup with toasted cumin
2
Points®
Total time: 18 min • Prep: 4 min • Cook: 14 min • Serves: 6 • Difficulty: Easy
This delightfully unique soup is so simple to prepare and full of deep and rich flavors and no meat! Ready in just 18 minutes, the chickpea flour is the rich flavor and the thickening agent for the soup. Toasted cumin seeds adds a nutty flavor and impart their distinct taste while a touch of lemon juice brings a bright zing to the dish. Chickpea (garbanzo) flour can be found in most supermarkets. The brand Bob's Red Mill is known for it particularly. Serve this soup as a starter course for holiday meals or simple weeknight dinner alongside a crispy and cool green salad.
Ingredients
Cumin seeds
1 Tbsp
Water
5½ cup(s)
Garlic
2 large clove(s), minced
Table salt
1¼ tsp
Chickpea flour
1 cup(s)
Fresh lemon juice
2 Tbsp
Lemon
4 slice(s), very thin, for garnish
Extra virgin olive oil
1 Tbsp, fruity
Instructions
1
Put cumin seeds in medium saucepan and toast over medium heat, shaking pan occasionally, until seeds deepen slightly in color and are fragrant, about 2 minutes. Transfer 1/2 teaspoon toasted seeds to cup and set aside.
2
Add 4 1/2 cups water, garlic, and salt to same saucepan and bring to boil. Reduce heat and simmer until flavors are blended, about 5 minutes.
3
Meanwhile, whisk together chickpea flour and remaining 1 cup water in medium bowl or glass measure until smooth, then gradually whisk into water-garlic mixture in saucepan. Cook, whisking occasionally, until soup is thickened, about 3 minutes.
4
Remove saucepan from heat and stir in lemon juice. Ladle soup evenly into 6 bowls and sprinkle with reserved cumin seeds. Drizzle each serving with 1/2 teaspoon oil and top with lemon slice.
5
Per serving: 1 cup
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