Chickpea Soup


Chickpea Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 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


  1. Drain and rinse the chickpeas.

  2. 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.

  3. 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.

  4. Add the chickpeas and vegetable stock, salt and pepper to taste. Cook for another 15 minutes.

  5. Blend the soup

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