Arabic Potato Soup with Chickpeas
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 12 hrs 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chickpeas
- 3 large potatoes
- 1 clove garlic
- some oil for frying
- 0.5 ½ lemon (s), juice it
- salt and pepper
- Cumin powder
- 1 bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Soak fresh chickpeas in a bowl of water for approx. 12-24 hours before preparing them. Then pour off the water and rinse the chickpeas again under running, clear water.
- Pre-cooked canned chickpeas can be used immediately.
- Peel the potatoes and cut into quarters.
- Finely chop the garlic clove and fry in a little oil in a large saucepan. Add the potatoes and fry them briefly. Then add about 1 liter of salted water and cook the potatoes and chickpeas until the liquid is significantly reduced. Finely puree the potatoes and chickpeas with a hand blender. Add the lemon juice and season the soup with salt, pepper and cumin. Let the soup steep for another 20 minutes over low heat.
- To serve, pluck the coriander and sprinkle it over the soup.
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