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Chickpea and tomato halabissa soup
This easy, hearty chickpea soup is loaded with vegetables in every bite. Made with tomatoes, cumin and chicken stock, this soup is perfect for a cold-weather day.
SERVES
4
Ingredients
- 1 can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 white onion, finely diced
- 3 cloves garlic, finely minced
- 2 pints grape tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground anise
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup tomato paste
- 4 cups chicken stock
- 1 lemon, juiced
Directions
For the Chickpeas
- Add your chickpeas to a pot of boiling water and cook for 10 - 15 minutes. This step will loosen and remove the tough skins on the outside of the chickpeas! (optional step - but could be a good learning tip for the audience. This step is a MUST when making homemade hummus for example)
For the Soup
- In a separate pot, add the olive oil, onions and garlic and cook over medium-low heat for four to five minutes.
- Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt.
- Cook for another one to two minutes, then add the tomato paste and stock. Bring up to a gentle boil, then reduce down to a simmer.
- Simmer for 45 minutes to marry all the flavours then finish with freshly squeezed lemon juice.
- Serve with fresh bread and enjoy!
