Ingredients for Middle Eastern inspired Chickpea, potato and tomato soup
- 500 g cooked chickpea (or tinned/jar)
- 2 medium potatoes
- 1 medium to large onion
- 2 garlic cloves
- 1 tin chopped tomato
- 1 cube vegetable stock
- Generous drizzle of olive oil
- Spices blend
- 1/2 teaspoon allspice
- 1/4 teaspoon paprika powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cinnamon powder
- Pinch nutmeg powder
- pinch chili pepper powder
- black pepper and salt
Cooking Instructions for making Middle Eastern inspired Chickpea, potato and tomato soup
Chop the onion and potato very thinly and crush the garlic
Add a generous drizzle of olive oil to a pot. Heat the pot and start by cooking the onions for 2 minutes, then add the garlic. Cook until translucent.
Add the cubed potatoes and all the spices. Combine well, cover the pot and cook for around 5 minutes until the potato is slightly soft.
Add the rinsed and washed chickpeas. Combine and cook for around 2-3 minutes.
Add chopped tomatoes, a little bit of water and cover. Let everything cook together and absorb the flavours for a few minutes.
Add around 1 liter of warm water + 1 cube of vegetable stock. Let it simmer for around 10 minutes on medium to low heat. Taste to see if you need to add any salt or spices according to your taste.
Take out about a bowl of the soup and set it aside. Then, using a hand blender, blend the remaining soup in the pot. Next, add the reserved bowl of soup back into the pot without blending. This step is optional; if you prefer a chunkier texture, you can skip blending the reserved portion and add it directly to the pot.
Let everything simmer again for a few more minutes. Serve with bread and enjoy!
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