Chickpeas are one of our favorite legumes we love to use in many dishes. Remember that one time we even made waffles from them. Since summer is still a long way to go in the Netherlands we thought it would be great to give you guys the recipe for this comforting winter soup. Chickpeas are perfect in soups and get even better when you add some candied lemon. This gives a delicious deep flavor to this dish. And to add something crisp to this dish we also grilled some chickpeas withRas el Hanout spices. The perfect substitute for croutons you normally make from bread. Please let us know what you guys think.
Chickpea soup with candied lemon
800g chickpeas (from a can)
600ml stock (chicken or vegetable)
1 candied lemon
1 tbsp. sunflower oil
1 small onion (in small chunks)
1 clove of garlic (in small chunks)
2 tbsp. Ras el Hanout spices
1 tbsp. smoked paprika powder
1 slice of roasted paprika (in thin slices)
1 tbsp. coriander
Heat up a pan with the tablespoon of sunflower oil on medium heat. Fry the onion for 4 minutes. Add the garlic and fry for another minute. Add the Ras el Hanout spices and smoked paprika powder and mix through. Add the chickpeas, but save about 4 tablespoons of chickpeas for the grill. Bake for another 4 minutes before adding the stock and bring to a boil. Put a lid on the pan and let is simmer on low heat for about 15 minutes. While the soup is cooking preheat your grill and mix the other tablespoon of Ras el Hanout with the chickpeas and a little bit of oil. Grill on a baking tray for 10 minutes while occasionaly shaking the baking tray. When the soup is ready grab a blender and pulse the soup with the candied lemon. If the soup stays too thick add some extra hot water to get the right texture. Serve the soup with the grilled chickpeas, slices of roasted paprika, some sliced candied lemon, and with the coriander. As a finishing touch add some extra smoked paprika powder on top before serving. Enjoy!