Chickpea Flour Soup from Provence
Quick, hearty, and a healty vegetarian option, this chickpea flour soup recipe becomes a full meal when paired with a lightly seasoned green salad.
- 6 cups chicken or vegetable stock
- ¼ cup extra virgin olive oil
- 2 cloves garlic peeled and finely diced
- 2 tsp. ground cumin
- 1 cup chickpea (garbanzo or besan) flour
- 1 tsp. salt
- 1 scallion sliced or chives diced
- ½ lemon cut into wedges
Level of difficulty Easy
Cost Budget Friendly
Heat oil in small nonstick saute pan on medium-high until shimmering. Add garlic and cumin and saute for 30 seconds. Remove from heat and let cool.
Pour stock into large saucepot and set to high heat. Carefully add cooled oil with garlic and cumin to saucepot. Bring to boil and let boil for one minute.
Reduce heat to low and whisk in chickpea flower. Return to high heat and let boil for 3 minutes or until soup has thick consistency.
Add salt and pepper to taste. Ladle into individual bowls and serve with lemon wedges and scallions or chives.
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