Middle Eastern Chickpea Soup by Sara vdH. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Middle Eastern Chickpea Soup

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Ingredients

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1 onion quartered

3 Garlic cloves peeled
2 celery stalks, roughly chopped
2 carrots, roughly chopped
--- parsley, handful
2 level teaspoon ground cumin
30 grams Olive Oli
1.110 grams water
3 level tablespoons Vegetable Stock Concentrate (EDC), or more depending on your taste preference
65 grams white rice
1 level teaspoon salt
1 bay leaf fresh or dried
1 level teaspoon fresh ground black pepper
400 gram tin chopped tomatoes
400 grams tin chickpeas, Drained and rinsed

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6

51min

Preparation 51min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Cooking Easy Low budget Natural Dinner Lunch Supper Everyday Main course Starter Mid East Vegetable dish

Recipe's preparation

This is one of my favorite meal in a bowl soups. The recipe comes from "The Occasional Vegetarian, a wonderful cookbook by Karen Lee that shows you can eat flavorful food without meat. I've adapted it for the Thermomix. Enjoy!

Toast ground cumin. 3 minutes, Varoma, Speed 1. Set aside

Chop parsley, speed 7, 5 seconds. Set aside

Add onion and garlic cloves, chop Speed 7, 5 seconds. Scrape down sides.

Add 30g Olive Oil, saute onion and garlic. 4 minutes, Varoma, Gentle stir setting

Add carrots and celery, chop Speed 6, 2 - 3 second. Scrape down sides.

Saute carrots, celery, onion and garlic for a further 3 minutes, 100 Degrees, Gentle stir setting

Add Water and Vegetable Stock Concentrate. Bring stock to a simmer by cooking for 8 minutes, 100 Degrees, Counter-clockwise operation , Speed 1. Remove the MC and place Simmering Basket on top of lid to stop soup bubbling/spitting.

Add Salt, Ground Cumin, Black Pepper, Bay Leaf, Rice and Parsley. Add Tin of Chopped Tomatoes. Cook 13 minutes, 100 Degrees, Counter-clockwise operation , Speed 1. Remove the MC and place Simmering Basket on top of lid to stop soup bubbling/spitting.

Add Chickpeas and cook for a further 20 minues, 100 Degrees, Counter-clockwise operation , Speed 1. Remove the MC and place Simmering Basket on top of lid to stop soup bubbling/spitting.

Serve hot. Garnish with Lemon Wedges, Fresh Coriander Leaves and a sprinkling of fresh grated Parmesan Cheese. This soup can be refridgerated for 3 days. Reheat before serving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.