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Chickpea and Garlic Soup with Cumin-Spiced Butter
This recipe transforms canned chickpeas into an elegant soup. Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness. Before draining the chickpeas, be sure to reserve 1 cup of the liquid for simmering with the soup ingredients. The liquid lends body to the soup, for a creamy, velvety consistency. If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.
4
Servings
1 hour
25 minutes active
Ingredients
-
5
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
1
medium yellow onion, chopped
Directions
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01In a large saucepan over medium-high, melt 2 tablespoons butter. Add the onion, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Add 1 teaspoon cumin seeds, ¼ teaspoon cayenne and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 2 minutes. Add the chickpeas and the 1 cup reserved liquid, the garlic, 4 cups water and ¼ teaspoon salt. Bring to a boil over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the garlic is soft when the head is squeezed with tongs, 30 to 35 minutes.
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March 13, 2023
Warm and soothing
This didn’t have strong flavors, but was very gentle in its heat (level of spice) mixed with the cumin/garlic flavors. Don’t skip the butter/cumin garnish, it’s delicious.
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