Chickpea Flour Soup from Provence

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Quick, hearty, and a healty vegetarian option, this chickpea flour soup recipe becomes a full meal when paired with a lightly seasoned green salad.

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  • Easy
  • Budget Friendly

Ingredients

  • 6 cups chicken or vegetable stock
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic peeled and finely diced
  • 2 tsp. ground cumin
  • 1 cup chickpea (garbanzo or besan) flour
  • 1 tsp. salt
  • 1 scallion sliced or chives diced
  • ½ lemon cut into wedges

Preparation

Step 1

Heat oil in small nonstick saute pan on medium-high until shimmering. Add garlic and cumin and saute for 30 seconds. Remove from heat and let cool.

Step 2

Pour stock into large saucepot and set to high heat. Carefully add cooled oil with garlic and cumin to saucepot. Bring to boil and let boil for one minute.

Step 3

Reduce heat to low and whisk in chickpea flower. Return to high heat and let boil for 3 minutes or until soup has thick consistency.

Step 4

Add salt and pepper to taste. Ladle into individual bowls and serve with lemon wedges and scallions or chives.

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