Chickpea Soup With Cumin and Cilantro
serves 4-6
Earrthy, smoky cumin and meaty chickpeas are a natural match. Rounded out with tangy yogurt and bright cilantro, this is a simple, hearty soup for a weeknight or as a dinner party first course.
2 tablespoons olive oil
1 medium red onion, diced
1 medium carrot, diced
1 clove garlic, minced
2 teaspoons ground cumin
1/8 teaspoon red pepper flakes
3 15-ounce cans chickpeas, rinsed and drained
4 cups low-sodium broth (chicken or vegetable)
1 tablespoon plain yogurt
1/2 cup chopped fresh cilantro
prep: 15 minutes
total: 50 minutes
can opener
large pot
food processor (or blender)
1. Prep all the ingredients. Heat the olive oil in a large pot over medium heat. When it's hot and shimmering, add the onions and carrots and season with a light sprinkling of salt and pepper. Cook until the onions are soft, 5-7 minutes.
2. Add the garlic, cumin and red pepper flakes. Cook, stirring occasionally, until the garlic is aromatic, 30 seconds. Add the chickpeas and chicken broth and bring to a boil. Reduce the heat to low and simmer 20 minutes.
3. Ladle half the soup into a food processor and purée until smooth. Add the purée back into the soup and stir. Mix in the yogurt and cilantro. Add more salt and pepper to taste.
2. Add the garlic, cumin and red pepper flakes. Cook, stirring occasionally, until the garlic is aromatic, 30 seconds. Add the chickpeas and chicken broth and bring to a boil. Reduce the heat to low and simmer 20 minutes.
3. Ladle half the soup into a food processor and purée until smooth. Add the purée back into the soup and stir. Mix in the yogurt and cilantro. Add more salt and pepper to taste.
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