The following recipe makes a little under a gallon of soup.
Ingredients
| olive oil | 1/2 cup |
| canned chickpeas (with water) | 5 ~15.5oz cans |
| water (optional) | 1 quart |
| salt | 1 Tbsp |
| nutmeg | 1 tsp |
| cumin | 1 Tbsp |
| minced garlic | 3 Tbsp |
| black pepper | 1.5 tsp |
Process
The process is very simple, presuming that you have an immersion blender. If you don’t, you will need to find a way to pre-mash the chickpeas. Historically they were sieved multiple times to remove the skins and mash them. A potato masher also works pretty well.
- Heat the olive oil in the bottom of your soup pot and warm the garlic in it.
- Add the chickpeas with the liquid from the can, as well as additional water if you want it. (Adjust water volume depending on how thick of a soup you want.)
- Bring soup to a boil then reduce heat.
- Add nutmeg and cumin.
- Blend with immersion blender.
- Serve warm!