Chickpea and Lemon Soup

Name: Chickpea and Lemon Soup
Ingredients: 200 g (7 oz) chickpeas; salt; 3 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, crushed; ½-1 teaspoon cumin seeds; ½ dried red chilli or ¼ teaspoon chilli powder; ½ dried red chilli or ¼ teaspoon chilli powder; 1 tablespoon tomato purée; 1 teaspoon brown sugar; a medium can of tomatoes; grated rind and juice of 1 lemon

Preparation info

6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

A good soup all the year round: the ingredients are always available and it’s warming enough for winter and fresh enough for summer.

Ingredients

200 g (7 oz) chickpeas
salt
3 tablespoons

Soup
Vegan
Gluten-free
Summer

Method

Soak the chickpeas in cold water for at least 3-4 hours, or overnight, then boil them in fresh water for about 1½ hours or until tender, salting them at the very end. Drain the chickpeas but do not throw away their cooking water.

Heat the oil in a large heavy-based saucepan and fry the onion until it is transparent. Add the garlic and continue to fry for a few minutes. Crush and grind t