CHICKPEA SOUP WITH CUMIN AND LEMON

Chickpea Soup With Cumin and Lemon image

Provided by Molly O'Neill

Time 10m

Yield Four servings

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 medium clove garlic, peeled and minced
3 15 1/2-ounce cans chickpeas, drained and rinsed
2 1/2 cups chicken broth, homemade or low-sodium canned
1 tablespoon ground cumin
1 teaspoon kosher salt
Freshly ground pepper to taste
2 teaspoons fresh lemon juice

Steps:

Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Stir in the chickpeas, chicken broth, cumin, salt and pepper.
Put the mixture in a blender and blend until smooth. Scrape the mixture back into the saucepan and place over medium-low heat until hot. Remove from heat and stir in the lemon juice. Ladle into 4 bowls and serve immediately.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 22 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 16 grams