I stumbled into a new recipe tonight and I tell you what, it was DELICIOUS. I fiddled with a couple of ingredients and changed some portions, and I do declare, I think it turned out splendidly. Try it yourself.
CHICKPEA SOUP with GOLDEN SPICES
a variation on the original by Mollie Kaizen ~~ she called it "hummus in a soup bowl"
1 can chickpeas (AKA garbanzo beans)
1-2 tsp olive oil
1 minced onion or shallot
2 Tbsp minced garlic
1 tsp salt
1 carrot, diced
4-6 fingerling potatoes, diced (or 1 small potato)
a few threads of saffron (not too much--literally a pinch)
1 tsp lightly roasted cumin seeds
1 tsp dry mustard
1 Tbsp fresh lemon juice
Black pepper and cayenne to taste
1 Tbsp sesame seeds
2 1/2 c broth
Optional for the top:
2 medium ripe tomatoes, peeled, seeded and diced
a little minced cilantro, parsley or mint
a drizzle of Chinese sesame oil
a drizzle of sour cream, Greek yogurt or coconut cream
I ate this soup with some masa corn muffins; I highly recommend some sort of warm bread or muffins with this!
Heat the olive oil in a soup pot or Dutch oven. Add the onion/shallot, half the garlic, half the salt, and the carrot and potatoes, saffron, cumin seeds, sesame seeds and mustard. Sauté over medium heat for about 10 minutes, or until the carrot and potatoes begins to soften.
Add the chick peas and 2 1/2 cups broth. Bring it to a boil, lower the heat, and cook, covered, for about 20 minutes. Add the remaining garlic and salt, along with the lemon juice, black pepper and cayenne to taste.
Puree the soup in a blender or food processor (or use a Cuisinart hand blender) until fairly smooth... though if you prefer your soup a little more chunky or rustic, just use a potato masher. (You might want to add a little extra broth if it seems too thick.) Taste to adjust seasoning.
Top with diced tomatoes, cilantro and a little drizzle of your favorite creamy topping. Try to savor it slowly, though that will be difficult to do!
(The original recipe can be found here...)