Summary

Ingredients

• 1 can chickpeas (800 ml)
• 1 can tomato (s), peeled (850 ml)
• 1 onion (s)
• 2 cloves garlic)
• 250 g celery
• 2 tablespoon olive oil
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 1 tablespoon tomato paste
• 500 ml vegetable stock
• salt and pepper
• Cayenne pepper
• sugar
• basil

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Instructions

1. Peel onion and garlic and chop finely. Clean the celery and cut into thin slices, put the celery greens aside.
2. Briefly fry the onion, garlic and celery in the hot olive oil and dust with turmeric and cumin. Then add the tomato paste and sweat briefly. Deglaze with the broth and add the tomatoes and the liquid. Lightly mash the tomatoes and bring the soup to the boil.
3. Rinse the chickpeas well in a sieve and allow to drain. Add half of the chickpeas to the soup, season the soup with salt and cayenne pepper and simmer for 15 minutes. Then puree and season with salt, pepper, cayenne pepper and sugar.
4. Add the other half of the chickpeas and let them get hot. Cut the set aside celery greens and the basil leaves into fine strips and sprinkle them on the soup.
5. For a change you can also add sliced Cabanossi to the soup or sprinkle feta baked in sesame oil over the soup.