Ingredients
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1/2 lb chickpeas, washed and picked over or 1/2 lb equivalent cannd chickpeas
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6 cups water or 6 cups stock
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1/2 teaspoon ground turmeric
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1 teaspoon cumin
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1/2 teaspoon ground coriander
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1 pinch saffron or 3 -5 saffron threads
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1 teaspoon salt, to taste
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2 garlic cloves, peeled
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2 tablespoons tahini
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1 cup plain yogurt, plus additional
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plain yogurt, for garnish
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lemon wedge, for garnish
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Italian parsley (to garnish)
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sumaq (to garnish)
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2 lemons, juice of
Instructions
- Soak the chickpeas overnight and drain, or rinse and drain.
- canned chickpeas.
- Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
- Bring to a boil and add the saffron.
- Cover, reduce heat, and simmer 1 hour.
- Add the salt and continue to simmer another hour or until the beans are tender.
- (Less cooking time is required if using canned chickpeas.).
- Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
- Pour back into the pot and whisk in the yogurt.
- Thin out, if you wish, with water or additional yogurt.
- Taste and adjust seasonings.
- Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
- I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
- Soup will keep for 3 to 4 days in the refrigerator and freezes well.