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.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.