Ingredients:
1/2 lb chickpeas, washed and picked over,or equivalent cannd chickpeas
6 cups water or 6 cups stock
1/2 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch saffron or 3 -5 saffron threads
1 teaspoon salt, to taste
2 cloves garlic, peeled
2 lemons, juice of ( 4 to 6 tablespoons, to taste)
2 tablespoons tahini
1 cup plain low-fat yogurt, plus additional
plain low-fat yogurt, for garnish
lemon wedges, for garnish
Italian parsley ( to garnish)
sumaq ( to garnish)
Directions:
Soak the chickpeas overnight and drain, or rinse and drain.
canned chickpeas.
Combine chickpeas with the water or stock, turmeric, cumin, and coriander in a large heavy-bottomed soup pot.
Bring to a boil and add the saffron.
Cover, reduce heat, and simmer 1 hour.
Add the salt and continue to simmer another hour or until the beans are tender.
(Less cooking time is required if using canned chickpeas.).
Blend the soup to a smooth puree in a blender, immersion blender or food processor along with the garlic, lemon juice, and tahini.
Pour back into the pot and whisk in the yogurt.
Thin out, if you wish, with water or additional yogurt.
Taste and adjust seasonings.
Heat through and serve, topping each bowl with a spoonful of yogurt and garnishing with a lemon wedge for squeezing over the soup.
I like to add a sprig of Italian parsley and a sprinkle of sumac on top of the soup.
Soup will keep for 3 to 4 days in the refrigerator and freezes well.
Servings: 6
Time preparation: 15 min.
Time total: 16 min.