Chickpea Gremolata Soup

    Chickpea Gremolata Soup


    1 person made this

    Gremolata is an Italian mixture of parsley, lemon rind and garlic, and it adds a lovely note to this hearty soup based on pureed chickpeas.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion
    • 2 leeks
    • 2 garlic cloves
    • 2 (400g) tins chickpeas
    • 1 litre vegetable stock
    • finely-grated rind of 2 unwaxed lemons
    • 4 tablespoons parsley
    • 2 tablespoons mint
    • Greek or natural yoghurt to serve

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Heat the oil in a large saucepan, add the finely chopped onion, leeks and garlic, and cook gently with the lid on for about 5 minutes until softened but not browned.
    2. Add the chickpeas and the stock, season and bring to the boil.
    3. Reduce the heat and simmer for 15 mins.
    4. Transfer half of the soup to a blender and blend until smooth, then return to the pan and stir together - this thickens the soup and gives it a creamy consistency.
    5. Make the gremolata by mixing the finely chopped parsley, mint, and lemon rind together in a separate bowl.
    6. Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!

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