Cumin and Chilli-Spiced Chickpea and Lemon Soup
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Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma Dean showcases the humble chickpea with a little spicy twist.
With all their health benefits, chickpeas are not the most flavoursome of legumes and that’s where we come in. By including Cumin and Chilli Flakes to this soup you’re adding buckets of flavour as well as enhancing its nutritional benefits.
With protein and fibre from the chickpeas plus digestive qualities from the cumin and chilli flakes, this soup will have you feeling fuller for longer without the bloat. We think Emma is on to a winner here with this little warm bowl of health!
Use our easy-to-follow recipes and watch along with Emma to whip up this warming, healthy soup at home.
Spices used in this recipe
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Cumin Seeds Ground
Product description
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.
The spice people carry cumin as cumin seeds ground and cumin seeds whole.
$6.95 -
Chilli Flakes with seeds
Product description
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.
$3.45
Method
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. Saute 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.
When ready to serve, add in the lemon juice, and blend with a stick blender. Season if needed.
Serve with coriander and lemon wedges.
