This soup is inspired by the Moroccan Lablabi which in its basic form, is a combination of boiled chickpeas, fried vegetables, lemon juice and cumin.
Chickpea Soup – a warm and rich soup on tour
by Naturkok Sander Blom
This soup is inspired by the Moroccan Lablabi which in its basic form, is a combination of boiled chickpeas, fried vegetables, lemon juice and cumin. Chickpeas, lemon and cumin are classics and gives a warm and rich soup.
I have chosen to make it even thicker with a couple of potatoes, but you can variate however you please. You can add some meat, tomato can be added as a puree or crème fraise. If ramsons are off season you can add other herbs such as goutweed or nettle which is easily found in nature – we eat with our eyes also outdoors.
- 2 cans of chickpeas
- 6 tablespoons of olive oil
- Cumin seeds
- Bay leaves
- 10 cloves of garlic – finely chopped
- 2 onions – finely chopped
- 2 carrots, diced
- 1 celeriac, diced
- 5 large potatoes, in half
- Approx. 2L water
- Lemon juice
- Fresh, chopped ramsons or other herb
- Salt and pepper
- Fry the onions golden in a pot. Add the finely chopped garlics and stir. Do not fry until brown.
- Add bay leaves and chickpeas to the pot and add approx. 2L water + 1 tsp. salt.
- Boil up and simmer 20-30 minutes (or one hour if you cook the chickpeas directly in the water)
- Use a pan to sear the diced carrots and celeriac until they have a bit of color. Add the cumin seeds.
- Add the vegetables and potatoes to the soup and boil thoroughly.