INGREDIENTS
- 1/2 lb chickpeas, washed and picked over,or equivalent cannd chickpeas
- 6 cups wateror stock
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 pinch saffronor
- 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.
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