Here is an original and very tasty winter soup recipe. I’m sure you’ll love the slight cumin flavor and the lime marinated mushrooms… I use dried chickpeas because they taste better (in my humble opinion) and are more nutritional than canned ones but they definitely ask for more organization You’ll need to soak them overnight before cooking your soup. So if you don’t have time, go for canned chickpeas and reduce considerably cooking time.
Preparation time : 30 mn (+1 night soaking of dried chickpeas) – Cooking time : 2 h
Ingredients (for 4 servings)
2/3 lbs (310 g) of chickpeas
1 large onion
1 bay leaf
10 to 12 cups (2, 5 to 3 l) of water
1 cup (25cl) of sour cream (crème fraiche)
1 pinch of cumin powder
1/2 lbs (310 g) of portobello mushrooms
3/8 of cup (10 cl) of olive oil
1 tablespoon of fresh chopped cilantro
1/2 pinch of red chilli powder
4 bread slices
1 garlic clove
1 tablespoon of olive oil
Salt and pepper
1/ Rinse chickpeas until water comes out clear, then soak them in about 12 cups of water overnight. (Add cooking salt and a tablespoon of baking soda to it: it helps soften the cheakpeas).
2/ Peel and slice mushrooms. (When cleaning mushrooms you should try to avoid using water, they would get soaked and loose taste). Combine olive oil, cilantro and chilli pepper.
3/ Clean lime, grate zest and squeeze it. Add zest and juice to marinade. Add salt and pepper. Pour mushrooms in marinade and set aside.
4/ Get water to a boil. Peel and slice onion. Pour onion slices, bay leaf and chickpeas into boiling water. Cover (leaving some air coming out so it doesn’t boil over) and leave until chickpeas are tender.
5/ Mix it in a food mixer; add creme fraiche and season with cumin, salt and pepper. (Try it and add seasoning if needed).
6/ Peel garlic clove. Heat olive oil in a frying pan, add the whole garlic clove. Get the garlic all around the pan so the oil gets garlic flavour. Add bread slices cut in half. Leave 1 or 2 minutes on each side.
7/ Serve chickpea soup adding marinated mushrooms on top with bread on side.