Green Chickpea Soup
Green chickpea soup: Spinach provides the color of the soup, Ajvar seasons the scrambled eggs. Chickpea soup is rich in biotin, good for nails and hair.
Ingredients
- 150 g onions (3 onions)
- 1 Garlic clove
- 2 tbsp olive oil
- 800 ml classic vegetable broth
- 200 g chopped spinach (frozen)
- 0.5 bunch flat-leaf parsley
- 3 basil stalks
- 4 eggs
- 2 tbsp ajvar
- Salt
- 265 g chickpeas (canned; drained weight)
- 100 g whole-grain baguette (8 slices)
- Pepper
- 0.5 tsp ground coriander
- 4 tsp sour cream (optional)
Instructions
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1.
Peel onions and garlic. Halve the onions and dice them, chop the garlic.
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2.
Heat 1 tbsp olive oil in a pot. Sauté onions and garlic until translucent. Add 100 ml vegetable broth, bring to a boil, then cover and simmer on low heat for about 5 minutes.
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3.
Add the frozen spinach to the pot, bring to a boil, and cook covered on low heat for another 5 minutes.
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4.
Meanwhile rinse parsley, shake dry, pluck the leaves and roughly chop. Rinse basil, shake dry and pluck the leaves.
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5.
Whisk eggs in a small bowl with Ajvar and 2 tbsp water, season with salt. Rinse chickpeas in a sieve and drain.
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6.
Place baguette slices on a baking sheet and roast under the preheated oven grill until golden brown.
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7.
Add the remaining vegetable broth with chickpeas and parsley to the vegetables and bring back to a boil. Season the soup with salt, pepper, and coriander; keep warm. If desired, blend the soup with an immersion blender for a silky texture.
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8.
Heat the remaining olive oil in a non‑stick pan. Add the whisked eggs and cook over medium heat until they set, stirring from the edges toward the center. Spread the scrambled eggs onto the baguette slices and top with basil leaves. Sprinkle the soup with the remaining chickpeas and serve with optional sour cream. Serve the scrambled egg crostini alongside the soup.
