Potato Chickpea Soup
Barbara Shaurette
from ’Tofu For Two’: http://tofufortwo.net/2009/03/03/potato-chickpea-soup/
ingredients
- 3 tablespoons canola oil
- 2 teaspoons cumin (jeera)
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 onion, chopped
- 5 cloves of garlic, crushed
- about 6 dl of vegetable stock
- 5 medium potatoes, diced
- 1 can of chickpeas, rinsed and drained
- 2 teaspoons tahini
- 1 - 2 tablespoons lime juice
- salt to taste
- sugar to taste
- pepper to taste
- chopped fresh parsley to garnish
directions
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I began by prepping the potatoes, onion and garlic. Since we were
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hungry, I diced the potatoes into smallish cubes to reduce cooking
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time.
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I heated the oil in a thick-bottomed pot and added the cumin,
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coriander, turmeric and paprika. I stirred with a spatula, until the
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fragrances were released. Then I added the onion and garlic, and
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sweated them for a few minutes. Next I put the potato cubes in the
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pot, and poured in the stock, just enough to cover the potatoes. I
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brought the soup to boil, covered the pot, and cooked until the
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potatoes were soft.
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When the potatoes were done I added the chickpeas in the soup. Then I
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took about 1 dl of the liquid from the soup in a cup, mixed in the
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tahini with a spoon until no lumps remained, and poured it back into
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the soup. Then we added the salt, sugar, pepper and lime juice, and
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checked the taste until it was to our liking. Before serving, we
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sprinkled our soup with some chopped parsley.
Source: Barbara Shaurette
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