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🍽️ Creamy Chickpea Turmeric Soup

229 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (can; drained weight)
• 1 onion
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 tbsp ghee
• 600 ml vegetable broth
• 150 g yogurt (3.5% fat)
• lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Open the can of chickpeas and drain the liquid.
2. 2. Rinse the chickpeas under cold water and let them drain well.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and the garlic.
5. 5. Heat the ghee in a pot over medium heat.
6. 6. Add the chopped onion, garlic, cumin, and turmeric to the hot ghee.
7. 7. Sauté the spices and vegetables for 1 to 2 minutes.
8. 8. Add the drained chickpeas and the broth to the pot.
9. 9. Let the soup simmer gently for about 10 minutes.
10. 10. Remove 4 tablespoons of chickpeas and set them aside.
11. 11. Puree the remaining soup content until smooth.
12. 12. Optionally press the soup through a sieve for an even finer texture.
13. 13. Simmer the soup a bit longer if needed or add more broth.
14. 14. Stir 100 grams of yogurt into the soup.
15. 15. Season the soup with lemon juice, salt, and pepper to taste.
16. 16. Divide the soup among bowls.
17. 17. Garnish the soup with the reserved chickpeas and the remaining yogurt.
18. 18. Serve the soup immediately.

Nutrition per serving

• kcal: 229
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 21 g