Chickpea Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 600 g canned chickpeas
- 1 large onion
- 1 sticks celery
- 4 cloves garlic
- 1 tbsp butter
- 1 tbsp cumin
- 1 handful curry leaves
- 1 tsp turmeric
- 800 ml vegetable stock
- 1 tsp salt
- 1 tsp pepper
Instructions
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Drain and rinse the chickpeas.
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Peel the garlic cloves and onion, quarter the onions and cut the celery sticks into smaller chunks as well. Place on top of your thermomix lid, turn the speed onto 6 and drop the vegetables onto the running blades. They will be chopped pretty much immediately, so turn off as the last piece drops in - this will be about 15 seconds.
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Open the lid and scrape down the sides, add the ghee (or butter), turmeric, cumin, sumac and curry leaves, cook on Varoma/sp.1 for 4 minutes.
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Add the chickpeas and vegetable stock, salt and pepper to taste. Cook for another 15 minutes.
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Blend the soup
