Chickpea Soup

A velvety chickpea soup simmered with onion, carrot and tomato paste, blended smooth and brightened with lemon, topped with chili butter. A gluten-free bowl with protein.

Ingredients

• 400 g (2½ cups) cooked chickpeas
• 100 g (1 medium) onion
• 60 g (1 small) carrot
• 25 g (2 tbsp) butter
• 15 g (1 tbsp) olive oil
• 20 g (1 heaped tbsp) tomato paste
• 1000 g (4 cups) water
• 15 g (1 tbsp) lemon juice
• 2 g (1 tsp) cumin
• 2 g (1 tsp) red pepper flakes
• 9 g (1½ tsp) salt

Instructions

1. 1

   Dice the onion and carrot.

2. 2

   Heat the olive oil and 15 g of the butter in a pot over medium heat and cook the onion and carrot for 5-6 minutes until softened.

3. 3

   Add the tomato paste and cook for 1 minute, then add the chickpeas, cumin, salt and water.

4. 4

   Bring to a boil, lower the heat and simmer partly covered for 20 minutes until the vegetables are very soft.

5. 5

   Blend with a stick blender until smooth, add the lemon juice and simmer for 2 more minutes.

6. 6

   Melt the remaining butter in a small pan, add the red pepper flakes and sizzle for 30 seconds. Ladle the soup into bowls and drizzle the chili butter on top to serve.

Nutrition

Per serving