Chickpeas are a staple here. Thought I would use them in a soup as a thickener instead of potato. Add a very nice texture and flavor to the sweet carrots - tamed them a bit.
BT's Carrot and Chickpea Soup
Ingredients:
3 small leeks
6 large carrots
1 cup cooked chickpeas
1 tablespoon coconut oil
1 tablespoon harissa
3 cloves crushed garlic
1 teaspoon grated turmeric
1 teaspoon grated ginger
Half a head green cabbage
1/4 teaspoon ground cloves
1 bay leaf
1 teaspoon kosher salt
6 cups (1.4 l) filtered water
1 small bunch cilantro
1 small bunch dill
Juice of 1 lemon
Directions:
Wash leeks well and rough chop
Add oil to large cocotte
Place on burner and turn heat on medium
When oil is up to temperature add harissa and leeks
Cook for approximately 5 minutes or until leeks are translucent
Add garlic, ginger, turmeric and cabbage
Cook for 5 more minutes
Add cloves and thyme and salt
Stir
Add water and chickpeas and bay leaf
Bring to boil
Cover and reduce the heat to low
Cook for 20 minute
Remove from heat
Remove bay leaf and discard
Purée soup
Wash herbs and add to soup
Purée for 30 seconds
Add lemon juice
Taste for salt
Enjoy! !בתיאבון
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