Chickpea Soup with Chili Peppers and Cilantro
Main Dishes • Turkish
Description
Chickpea Soup with Chili Peppers and Cilantro
Ingredients
- Chickpea 10 oz
- Mild Chili Spice 2 pieces
- Coriander essential oil 1 tablespoon
- Cilantro 0 oz
- Black Cumin (Cumin) 1 tablespoon
- Butter 0 oz
- Garlic 6 cloves
- Turmeric 1 teaspoon
- Meyer Lemon Juice 3 tablespoons
- Citrus Zest Mix 1 piece
- Sour Cream 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Orange Bell Peppers 1 piece
Step-by-Step Guide
Step 1
Soak the chickpeas in cold water for 12 hours.
Step 2
Drain the soaking liquid, rinse the chickpeas with cold water, and place them in a pot with 1.75 liters of boiling water. Bring to a gentle boil and cook covered on low heat for 1 hour (until the chickpeas are completely soft).
Step 3
Prepare the other ingredients for the soup. In a small skillet, toast the coriander and cumin seeds. Grind them in a mortar. In the same skillet, melt the butter, add the ground spices along with the minced garlic and chili peppers. Cook on low heat for 5 minutes. Add the turmeric and warm it slightly.
Step 4
Pour the broth in which the chickpeas were cooked into a container (it will be needed later). Place the chickpeas with a small amount of broth into a food processor and blend until smooth. Add the grated lemon zest, cilantro stems, the contents of the skillet, and a little broth. Mix everything well. Transfer the puree from the blender to the pot and add the remaining broth. Bring to a gentle boil, stir. Add salt, pepper, and cook on low heat for 30 minutes.
Step 5
Before serving, reheat the soup on low heat without bringing it to a boil.
Step 6
Add half of the sour cream and lemon juice.
Step 7
Before serving, sprinkle with crushed chili pepper and cilantro leaves.
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