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

  2. Chop parsley, speed 7, 5 seconds.  Set aside

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

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

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

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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

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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.

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