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Le Chaudron recipe
Soupe de pois chiches
Chickpea soup
⏱ 40 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked chickpeas
1chopped onion
2 clovesgarlic, chopped
1 teaspooncumin
600 ml (2½ cups)vegetable stock
2 tbspolive oil
- 400 g (14 oz) cooked chickpeas
- 1 chopped onion
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 600 ml (2½ cups) vegetable stock
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the onion and garlic in oil for 5 minutes.
- Add the cumin and toast 1 minute.
- Add the chickpeas and stock and bring to a simmer.
- Simmer 20 minutes.
- Set aside a few chickpeas and blend the rest until smooth.
- Adjust the seasoning, drizzle with olive oil and serve.
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