Cumin Chickpea Soup

Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup.




Ingredients

1 2tsp tsp(5 mL) (10 mL) extra-virgin olive oil
1 2oniononions, chopped
2 4carrotcarrots, diced
1 2sweet green peppersweet green peppers, diced
1 1/2 1tsp tbsp(7 mL) (15 mL) ground cumin
1/4 1/2tsp tsp(1 mL) (2 mL) each of salt and pepper
1 2cans (each 19 oz/540 mL) cans (each 19 oz/540 mL)chickpeachickpeas, drained and rinsed
6 12cups cups(1.5 L) (2.8 L) vegetable or chicken stock
3 6cloves garlic, minced
1 2tbsp tbsp(15 mL) (25 mL) lemon juice
2 4tsp tsp(10 mL) (18 mL) sesame oil
Garnish
1/2 1tsp tsp(2 mL) (5 mL) chopped fresh mint, and/or parsley (per serving)
1/2 1wedge of wedge oflemon, (per serving)

Preparation:

In large pot, heat olive oil over medium heat; fry onions, carrots, peppers, cumin, salt and pepper until softened, 5 minutes.

In blender, puree 1 cup (250 mL) of the chickpeas. Add pur? and whole chickpeas, stock and 3 cups (750 mL) water to onion mixture; bring to boil.

Cover, reduce heat and simmer for 5 minutes. Add garlic, lemon juice and sesame oil. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with fresh mint and/or parsley and wedge of lemon to squeeze into soup.