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Chickpea And Ginger Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil cumin seeds 4 clv garlic 1 x onion, minced 1 x carrot, minced 1/2 x inch ginger, grated, or possibly, minced

1/2 tsp salt 1 pch saffron 1 x 14 ounce tin chickpeas, and, rinsed 4 c. stock 1 x juice of one orange handful cilantro

Directions

1. Heat a large saucepan over high heat, add in the oil.
2. Add in the cumin, garlic, onion, carrot and ginger and cook for 3-4 min.
3. Add in the salt, saffron, chickpeas and stock and bring to the boil.
4. Cover and cook for 20 min, add in the orange juice and puree in a food processor or possibly leave as is, served with minced cilantro sprinkled over top.

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