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Chickpea and Garlic Soup with Cumin-Spiced Butter
This recipe transforms canned chickpeas into an elegant soup. Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness. Before draining the chickpeas, be sure to reserve 1 cup of the liquid for simmering with the soup ingredients. The liquid lends body to the soup, for a creamy, velvety consistency. If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.
4
Servings
1 hour
25 minutes active
Ingredients
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5
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
1
medium yellow onion, chopped
Directions
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01In a large saucepan over medium-high, melt 2 tablespoons butter. Add the onion, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Add 1 teaspoon cumin seeds, ¼ teaspoon cayenne and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 2 minutes. Add the chickpeas and the 1 cup reserved liquid, the garlic, 4 cups water and ¼ teaspoon salt. Bring to a boil over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the garlic is soft when the head is squeezed with tongs, 30 to 35 minutes.
Reviews
March 13, 2023
Warm and soothing
This didn’t have strong flavors, but was very gentle in its heat (level of spice) mixed with the cumin/garlic flavors. Don’t skip the butter/cumin garnish, it’s delicious.
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