Chickpea Flour Soup from Provence
Quick, hearty, and a healty vegetarian option, this chickpea flour soup recipe becomes a full meal when paired with a lightly seasoned green salad.
3 Pictures
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
Details
Level of difficulty Easy
Cost Budget Friendly
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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