Mireille Johnston

Fournade

A Creamy Chickpea Soup

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is one of the simplest and most economical soups you can ever make. You can prepare it at the last minute. It is rather thick and should be stirred with a wooden spoon while cooking (in the mountains this kind of soup was called soupe au bâton). A great treat for children.

Ingredients

  • 2 cups chickpea flour
  • 2 quarts water
  • salt
  • freshly grou

Method

Combine the chickpea flour and water in a large bowl, and beat with an egg beater until the mixture is fairly smooth. Pour into a saucepan and heat over medium flame. Add salt, pepper, bay leaves, clove, coriander, and 2 tablespoons of the olive oil. Simmer, gently stirring, for about 10 minutes. Th