Wednesday, January 16, 2013

Spicy Chickpea Soup

A very dear friend has just found out that her cholesterol levels are not what they should be and felt that my recipes are not helping. So, I promised that I was going to cook something this week that would help her get those levels down and after a bit of research on what to eat I have come to this recipe that is packed with flavour yet very light and healthy not to mention has ingredients that would help lower those high levels :)


2 tbsp olive oil
1 medium big onion - chopped finely
2 cloves of garlic - chopped finely
1 lime - 1,5 if small
1 tsp ground coriander
1 tsp ground cumin
1 tsp sambal oelek (or chili paste)
1,3 l water
3 cans of chickpeas about 1,2 kg
2 cubes vegetable stock
salt and pepper to taste
1 finely chopped red paprika
4 tbsp finely chopped fresh coriander
4 tbsp rye croutons (diced rye bread tossed with a tbsp of olive oil and roasted in a hot oven till crispy)

Start by heating the olive oil in a deep pot then add the onions and garlic and fry for a few minutes (don't let it get dark though) then add the juice of a lime, your spices and sambal oelek to the pot and stir for a minute. By now the lovely fragrance of this mix should fill you kitchen- yummy!!
Add the water and the vegetable stock cubes and drain the two cans of chickpeas  then add them to the pot and let boil then lower the heat and let cook for 10 minutes.
Use a hand blender to mix the soup so it'd have a nice thick body then drain the last can of chickpeas and add to the soup. Last but not least taste with salt and pepper.
please in deep bowls and top with red paprika, rye croutons and fresh coriander.

Bon Apetit!

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