Middle Eastern · Dinner
Roasted Garlic Chickpea Soup
Chickpeas simmered in a broth built on whole-head roasted garlic, cumin and smoked paprika, blended partly smooth for body and left partly chunky for bite. Finished with lemon juice, olive oil and parsley, served with warm pita for dipping and a light dusting of sumac on top.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
399Calories
15.3gProtein
16.5gFat
52.2gCarbs
8.9gSugar
14.5gFiber
952mgSodium
0mgChol
2.4gSat Fat
620mgPotassium
128mgCalcium
4.4mgIron
0mcgVitamin B12
12mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
mediterranean
vegan
gluten-free
Instructions
1
Prep
Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap loosely in foil. Chop the onion and parsley.
2
Roast
Place wrapped garlic in a 400°F (200°C) oven for 35–40 minutes until cloves are deep golden and easily squeezed out.
3
Sweat
Heat 1.5 tbsp olive oil in a saucepan over medium heat, add onion, cook 4–5 minutes until softened and translucent, stirring occasionally.
4
Bloom
Stir cumin and smoked paprika into the saucepan, cook over medium heat for 30 seconds until fragrant and the raw spice smell fades.
5
Simmer
Squeeze roasted garlic cloves into the pan, add chickpeas and vegetable stock, simmer over medium-low heat for 12–15 minutes until reduced slightly.
6
Blitz
Ladle half the soup into a blender and blitz until smooth; carefully stir the puree back into the pan for a part-smooth texture.
7
Finish
Stir in lemon juice, season with salt and pepper to taste, simmer over low heat 1–2 minutes until heated through.
8
Plate
Ladle soup into a bowl, scatter with parsley and sumac, drizzle with olive oil, serve with warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz255g, about 1.5 cups cooked chickpeas
- 22 whole head garlic
- 3 tbsp3 tbsp olive oil, plus extra for drizzling
- 11 onion
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 3 cups720ml vegetable stock
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp sumac
- salt, to taste
- black pepper, to taste
- 22 small pita
