Categories: alkaline, entre, soup, veggie
Ingredients
- 350g dried chickpeas, soaked in cold water overnight and drained
- 10 garlic cloves, cut into very fine pieces
- 2 1/2 litres of water
- 8 tbsp extra virgin olive oil
- 2 carrots, cut into fine strips
- 5 celery stalks, cut into thin rings
- 2 onions, very finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tbsp finely chopped coriander
- Juice of one lemon
- Himalayan crystal salt or celtic sea salt
- Freshly ground black pepper
Directions
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Gently heat half of the olive oil in a big pot. Add the garlic and steam for about two minutes. Add the chickpeas, water, cumin and ground coriander. Bring all ingredients to the boil. Reduce the heat and simmer for about 2 1/2 hours.
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In the meantime heat the remaining oil in a frying pan, add the carrots, onions and celery. Gently fry whilst stirring.
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Add the vegetables to the soup and stir in well. Take about half of the soup and puree in a mixer or with a hand held mixer. Add the puree to the soup and stir well. Spice the soup with salt and pepper and the lemon juice.
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Fill the soup into pre-warmed bowls and garnish the soup with the fresh coriander.