Today’s recipe is Chickpea Soup with Garlic, Sumac, Olive Oil and Lemon. Chickpeas blend with wonderful ingredients to create a delicious soup that can be served as an appetizer, snack or main meal. Onion, garlic, bay leaf and cumin season the soup and the dish is finished with fresh lemon juice, olive oil and ground Sumac. Healthy and joyous eating!
Chickpea Soup with Garlic, Sumac, Olive Oil, and Lemon (Recipe courtesy Kaylyn’s Kitchen)
- 2 cups dried chickpeas (garbanzo beans)
- 4 cups chicken stock (can also use vegetable stock for vegan version) (gluten-free variety, if needed)
- 2 cups + 1 cup water
- 1 large onion, finely chopped
- 1 Tbsp minced garlic
- 1-2 large bay leaves
- 1 tsp. ground cumin
- ¼ tsp. salt
- Fresh ground black pepper to taste
- Extra virgin olive oil, for drizzling on finished soup
- Powdered Sumac (optional, for sprinkling on finished soup, or use smoked paprika)
- 1-2 lemons (optional, for squeezing on finished soup)
Whether cooking in crockpot or on stove, pre-soaking the beans is recommended if you have trouble digesting dried beans. Soak for 8 hours, then discard the soaking water and rinse beans before proceeding with recipe. Cooking time for either version of the recipe will be shorter, if you use soaked beans.
Stove top Recipe:
Place beans, chicken stock, 2 cups water, finely chopped onion, minced garlic, bay leaves, cumin, salt, and pepper in large soup pot. (For stovetop cooking, I would definitely soak the beans.) Bring to a low simmer and cook until beans are well-softened, checking the beans every 30 minutes or so and adding more water as needed. (Cooking time for dried beans depends on how fresh the beans are, so if you have beans which have been stored for a while it could take 2-3 hours for them to get soft, even with pre-soaked beans.)
When beans are well-softened, check the amount of liquid and see if you want to add a bit more hot water before pureeing soup. (Stovetop cooking will probably take twice as much water as crockpot cooking.) Puree soup and serve with olive oil, Sumac, and lemon juice as described above. Serving yield – 6 servings. Click here for the slow-cooker version.