Madrid-Style Chickpea Soup with Cumin and Mint

Name: Madrid-Style Chickpea Soup with Cumin and Mint
Total time: 1800 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 piece cured ham (preferably Iberian, about 3.5 oz/100 grams); 1/2 cup dried chickpeas (about 100 grams); 3.5 oz fine noodles (about 100 grams); 1 pinch fresh mint; 1 pinch ground cumin; 1 1/4 cups beef or chicken broth (about 300 ml)

foodietouille @foodietouille

Madrid-Style Chickpea Soup with Cumin and Mint

foodietouille @foodietouille

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Ingredients

30 minutes

Serves 1 serving

1 piececured ham (preferably Iberian, about 3.5 oz/100 grams)
1/2 cupdried chickpeas (about 100 grams)
3.5 ozfine noodles (about 100 grams)
1 pinchfresh mint
1 pinchground cumin
1 1/4 cupsbeef or chicken broth (about 300 ml)

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Steps

30 minutes

1

Soak the chickpeas overnight.
2

Boil the chickpeas in the broth with the piece of ham (unsalted) for 5 minutes, skimming off any foam that forms.
3

Transfer everything to a pressure cooker and cook for 20 more minutes, allowing the pressure to release naturally.
4

Open the cooker and set the chickpeas aside. Add the fine noodles, cumin, and mint to the broth.
5

Serve the soup without the ham, and sprinkle a little extra mint on top.
6

Enjoy!