Spiced Persian Lime Chickpea SoupRoberta
Different? Maybe…Flavorful…Yes! Just try this! I promise you will not be disappointed!
Spiced Persian Lime Chickpea Soup
- 1/4 cup Persian Lime Olive Oil
- 2 cloves minced garlic
- 1 onion, chopped
- 2 cans chickpeas
- 2 tsp cumin
- 1 tsp cardamom
- 1 tsp tumeric
- salt & pepper to taste
- 2 cups chicken stock
- 1 28 ounce can crushed tomatoes
- 1/2 cup plain Greek yogurt per serving
- 1 Tablespoon Fig Balsamic per serving
Heat medium pot with Olive Oil. Add garlic and cook 1 minute. Meanwhile, grind onion in food processor. Add onion to pot and cook for an additional 5 minutes. Next, grind chickpeas (add a little chicken stock if needed) and add to pot with all the spices, salt & pepper chicken stock and tomatoes. Simmer for an additional 10 minutes. Mix 1 1/2 cup yogurt & 4 Tablespoons Balsamic to serve 4. Serve soup with a dollop of yogurt/fig balsamic mixture.
Don’t forget to put the Persian Lime Olive Oil and the Fig Balsamic in your shopping cart before you go!