Chickpea Soup

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 1 onion
• 2 Garlic cloves
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 tbsp Ghee
• 600 ml Vegetable Broth
• 150 g Yogurt (3.5% fat)
• Lemon juice
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Drain, rinse and let the chickpeas dry well. Peel and finely chop the onion and garlic. Sauté both with cumin and turmeric in a pot over medium heat in hot ghee for 1–2 minutes.

2. 2.

   Add the drained chickpeas and broth, and simmer gently for about 10 minutes. Remove 4 tbsp of chickpeas for garnish and puree the rest finely. If desired, strain through a sieve and let it simmer a bit longer or add more broth.

3. 3.

   Stir in 100 g yogurt and season with lemon juice, salt, and pepper. Serve the soup in bowls, garnished with reserved chickpeas and remaining yogurt.