Chickpea Soup

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I used to avoid pureed soups. I love them tremendously, but it’s kind of a hassle to wait for soup to cool enough to move to the blender, then move it back to reheat it, etc. It was easier just to make a different kind of soup that didn’t require blending.

No longer, friends. Because my mom is awesome and gave us an immersion blender.

This is probably my new favorite kitchen appliance. In addition to pureed soups, we’ve used it to make smoothies and tomato sauce, all with great success. It’s also a lot easier to clean than a regular blender, and much smaller and easier to store.

Chickpea Soup (courtesy of Greg)

  • 3 cups cooked chickpeas
  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 3 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 Tbs fresh lemon juice

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes. Add the turmeric, cumin, and coriander, and cook for about another minute. Add the chickpeas and broth. Simmer for 15-20 minutes.

If you’re using a regular blender or food processor, cool the soup and then transfer it to the blender and blend until smooth.

If you’re using an immersion blender, you’re in luck. Just stick the immersion blender into the saucepan containing the soup, and blend until smooth. No cooling necessary.

Once blended, add salt, cayenne, and lemon juice. Serve with warm pita or naan.

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