Chickpea Soup with Saffron and Lemon
Chickpea soup with saffron and lemon is nutritious, light and comforting. It's quick and easy to make, too!
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
I like my soup to be more bits than soup. If you prefer more soup, simply add extra stock and check for seasoning.
The soup is also suitable to freeze. In this case, leave out the parsley and add it just before serving.
The soup is also suitable to freeze. In this case, leave out the parsley and add it just before serving.