This chickpea soup with saffron and lemon is another comfort food recipe I’ve turned to while I’m bunkering down at home with the kids. Did you know that chickpeas are a good source of both fibre and protein? If you don’t have tinned chickpeas on hand (hopefully, you’re all stocked up), simply substitute with a tin of cannellini beans or borlotti beans. I love the sweetness of the leek, but you can alway use onion instead. I’ve also used homemade vegetable stock (because I have plenty of time to make it), but the soup works equally well with chicken stock. The lemon and the saffron lend a beautiful delicate flavour to the soup. If you don’t have parsley, throw in some shredded rocket or baby spinach leaves. Use it as garnish, or just stir it into the soup immediately before serving.
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Chickpea Soup with Saffron and Lemon
- 1 leek, washed sliced finely (or 1 brown onion, peeled and chopped finely)
- 2 carrots, washed and sliced into rounds
- 2 sticks celery, washed and sliced
- 1 400 g tin chickpeas, drained and rinsed
- 1 lemon, rind removed in strips
- 1/4 cup olive oil
- 10 strands saffron
- 4 cups vegtable stock (or chicken stock)
- 1 handful Italian parsley, washed and coarsely chopped (substitute with rocket or baby spinach)
- sea salt and pepper, to taste
- Heat olive oil in a large saucepan.
- Add leek, carrots, celery and sauté over medium heat with a pinch of salt for 10 minutes until soft.
- Add saffron, lemon rind and chickpeas, and mix together with the vegetables.
- Add stock, bring to the boil, then simmer over a medium heat for 10 minutes.
- Season to taste and remove the lemon rind.
- Ladle into bowls and garnish with chopped parsely. Serve immediately.
The soup is also suitable to freeze. In this case, leave out the parsley and add it just before serving.