Chickpea and Potato Soup

JustJanS's Note:

We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained
• 2 medium onions, chopped
• 2 medium potatoes, peeled and diced
• salt
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• fresh ground pepper
• 2 tablespoons lemon juice
• chopped fresh parsley (to garnish)

Directions:

1. Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
2. Cover partially, turn heat to low and simmer for 1 hour.
3. Add the potatoes, salt, spices and another 3/4 cup of water.
4. Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
5. Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

Reviews

[Annacia]

With the exception of using a light veggie broth instead of just water I made this as written and it's really a delight. The lemon adds the perfect touch to bring out the very best of the ingredients. Goodness (both health and taste wise) in a bowl. I served it with some healthy cornbread that I had made the day before for another use.

[PaulaG]

This is a delicious soup that is good for you. Made half a recipe and am now wishing I had made more. This was served with some gluten free corn muffins and a salad for a filling and healthy dinner.