Chickpea Gremolata Soup
50 minutes
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.
Bothwell
1 person made this
Ingredients
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
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- 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.
- Add the chickpeas and the stock, season and bring to the boil.
- Reduce the heat and simmer for 15 mins.
- 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.
- Make the gremolata by mixing the finely chopped parsley, mint, and lemon rind together in a separate bowl.
- Serve the soup with a swirl of yoghurt and a generous dollop of gremolata - enjoy!
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Reviews and Ratings
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Reviews in English (1)
1
its a good recipe coz my hubby liked it but its little time consuming...in ingredients, i added 2-3 tbsp soy sauce and 2 tbsp Worcester sauce to make up some soup flavor. Prior to these sauces, it tasted like simple chick pea gravy...overall it tasted really good by adding lemon n yogurt too ... - 15 Apr 2012 (Review from Allrecipes UK & Ireland)