THERMOMIX ® RECIPE

1 Middle Eastern Chickpea Soup

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, 

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, 

7. Add Water and Vegetable Stock Concentrate.  Bring stock to a simmer by cooking for 8 minutes, 100 Degrees, , 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, , 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, , 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.