Chickpea Lemon Soup

Chickpea Lemon Soup


1  15oz can cooked chickpeas, drained and rinsed

1 garlic clove, finely chopped

1 tbsp ghee (clarified butter) or olive oil

1/4 tsp sea salt

1 cup water

1 lemon, juice of

hard-boiled egg, chopped (optional)

zaa’atar (optional)

Heat butter or oil in a heavy bottomed sauce pan on medium  and add garlic. Sauté for 1/2 min to soften and add chickpeas and salt. Cook for 5-7 minutes. Using an immersion blender, blend to desired consistency, adding lemon juice. Adjust seasoning. Garnish as per above or with chopped herbs such as dill, cilantro or parsley. Or ramp pesto!


Categories: recipes.