Chickpea soup

Name: Chickpea soup
Yield: 5 servings
Cuisine: American
Ingredients: 2 cups chickpea; 1 liter drinking water for soaking chickpeas; half white onion; half red onion; 2 TSP cumin powder; 1 teacup of olive oil; 3 cloves garlic; fresh chopped parsley; 1 TSP salt; half a teaspoon sodium bicarbonate (baking soda); tabasco sauce

H Bilbeisi @cook_5053849

A mix of Syrian and Algerian chickpea cuisine. The Syrian version doesn't have the onions and has bread as a main ingredient, while the Algerian version doesn’t use baking soda to whiten the boiling water which definitely adds a distinctive flavor to this dish. I cut on the calories while adding to the flavours. Each serving is 500 calories.

H Bilbeisi @cook_5053849

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Ingredients

5 servings

2 cupschickpea
1 literdrinking water for soaking chickpeas
halfwhite onion
halfred onion
2 TSPcumin powder
1teacup of olive oil
3 clovesgarlic
fresh chopped parsley
1 TSPsalt
halfa teaspoon sodium bicarbonate (baking soda)
tabasco sauce

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Steps

1

Soak the chickpeas overnight in adequate water to cover completely. Check in the morning and add more water if needed to keep the chickpeas covered.
2

Pour the chickpeas in its water in a pot over low heat. Discard foam.
3

Wen chickpeas are ready and soft, separate the chickpeas from the boiling water in separate bowls.
4

In a blender, place the choppedwhite onion, garlic cloves, half the cumin, salt and sodium bicarbonate (baking soda). Pour into the blender the olive oil. Start blending. Slowly add ladles of the boiling water into the blender. You will notice that the water-oil mixture will turn milky white.
5

In your serving dishes, first place the hot chickpeas, then add the water-oil mixture on top. Garnish with red onion, parsley and a sprinkle of cumin,olive oil and tabasco sauce.
6

Nice side dish or a complete breakfast. You can add pita bread to the plate to soak up the moisture. Very satisfying. Buon appetito.