Cumin and Chilli-Spiced Chickpea and Lemon Soup

  • Cumin seeds ground 175g Cumin seeds ground 175g

    Cumin Seeds Ground 175g

    (8)
    $8.50
  • Chillies crushed medium (with seeds) 45g Chillies crushed medium (with seeds) 45g - 0

    Chillies crushed medium (with seeds) 45g

    (3)
    $3.79

PREP TIME

10 minutes

COOK TIME

35 minutes

YIELDS

6-8

Ingredients

  • 2 cups dried chickpea, soaked over night or use 3 cans of cooked
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 sticks of celery, chopped
  • 1 carrot, chopped
  • 2 cloves of garlic chopped
  • 2 tsp The Spice People Cumin Ground
  • 1 tsp The Spice People Chillies Crushed
  • 1.5L vegetable stock
  • juice of 1 lemon
  • salt and pepper to season
  • fresh coriander leaves for garnish and some extra lemon wedges

Directions

  1. In a large pan, heat the extra virgin olive oil, and sauté the onions for 5 minutes until soft. Then add in the celery, carrot and garlic. Sauté for another few minutes until they start to get tender. Add in the chickpeas, salt, cumin, dried chilli and then the Massel Vegetable Stock. Bring to a boil and then simmer for ½ hour.
  2. When ready to serve, add in the lemon juice, and blend with a stick blender. Season if needed.
  3. Serve with coriander and lemon wedges.

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