Middle Eastern · Lunch
Chickpea and Bread Soup
A rustic Levantine soup built on stewed chickpeas and torn day-old bread simmered until softened, finished with garlic, cumin, and a garlic-yogurt swirl. Toasted pita croutons and a drizzle of browned butter with paprika add crunch and colour. Served warm as a light, filling starter or meal.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
428Calories
18.2gProtein
18.4gFat
49.6gCarbs
5.9gSugar
10.1gFiber
1140mgSodium
29mgChol
6.9gSat Fat
540mgPotassium
140mgCalcium
3.6mgIron
0.1mcgVitamin B12
6mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Tear the pita into rough 1-inch pieces and mince the garlic; set both aside.
2
Toast
Warm the olive oil in a small skillet over medium heat for 3 minutes, stirring often, until the pita pieces are golden brown and crisp at the edges.
3
Simmer
Pour the vegetable stock into a small saucepan, add the chickpeas, minced garlic, and cumin, and simmer over medium heat for 12 minutes until the chickpeas soften and the broth smells strongly of garlic.
4
Finish
Stir the yogurt into a small bowl with a pinch of salt until smooth. Melt the butter in a small pan over low heat with the paprika for 1 minute until fragrant.
5
Plate
Ladle the chickpea broth into a bowl, scatter the toasted pita over the top, swirl in the garlic yogurt, drizzle with the paprika butter, and finish with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cooked chickpeas
- 22 small pita bread (120g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1/2 cup120g plain yogurt
- 2 cup480ml vegetable stock
- 2 tbsp28g butter
- 1 tsp1 tsp paprika
- 2 tbsp30ml olive oil
- salt, to taste
- parsley
