What to do with Coarse Chickpea flour? This Mediterranean style soup is a perfect use of our Chickpea Flour, and the cooking time is greatly reduced compared to whole Chickpeas. Lemon juice and fresh oregano keep the flavors light.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
Makes 6 servings
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2 Teaspoons Olive Oil, plus more for finishing
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1 Large Onion, finely chopped
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1 Tablespoon Fresh Garlic, minced
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4 Cups Chicken Or Vegetable Stock
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3 Cups Water, divided
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2 Cups Coarse Chickpea Flour
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2 Teaspoons Ground Cumin
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2 Tablespoons Lemon Juice, freshly squeezed
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Sweet Hungarian Paprika, for garnish
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Fresh Oregano, chopped, for garnish
Directions
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Heat olive oil in large pot over medium heat. Add onions and garlic, and cook, stirring occasionally, until translucent.
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Add stock, 2 cups water, coarse chickpea flour, cumin and bay leaves. Bring to a simmer and cook until beans are tender, about 20 to 30 minutes. Remove bay leaves, and add lemon juice.
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Transfer mixture to blender, and purée until smooth. Adjust consistency with water, and adjust seasoning with salt and black pepper.
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Serve with drizzle of olive oil, light dusting of paprika and sprinkle of fresh oregano on top.