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Shannon Bennett's Turkish chickpea soup

Name: Shannon Bennett's Turkish chickpea soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 120ml extra virgin olive oil, plus extra to drizzle; 1 large onion, chopped; 4 garlic cloves, sliced; 1 tbs baharat spice mix (or other Middle Eastern spice mix); ½ tsp chilli flakes, plus extra to serve; 2 tbs tomato paste; 400g can crushed tomatoes; 3 x 400g cans chickpeas, rinsed, drained; 2 tsp tahini; 1L chicken or vegetable stock; Finely grated zest and juice of 1 lemon; Micro basil to serve (optional)

3 ratings

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by Shannon Bennett

Chef

Jun 01, 2017

Fried chickpeas bring a wonderful texture and crunch to this creamy soup.

120ml extra virgin olive oil, plus extra to drizzle
1 large onion, chopped
4 garlic cloves, sliced
1 tbs baharat spice mix (or other Middle Eastern spice mix)
½ tsp chilli flakes, plus extra to serve
2 tbs tomato paste
400g can crushed tomatoes
3 x 400g cans chickpeas, rinsed, drained
2 tsp tahini
1L chicken or vegetable stock
Finely grated zest and juice of 1 lemon
Micro basil to serve (optional)

Method

1.

Heat 2 tbs oil in a saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, baharat and chilli. Cook 1-2 minutes until fragrant. Add tomato paste and cook 1 minute, then add tomatoes, 2/3 of the chickpeas, tahini, stock, lemon juice and zest, and 2 cups (500ml) water.
2.

Bring to a simmer and cook for 10-15 minutes. Remove from heat, then use a stick blender to puree. Season to taste.
3.

Heat remaining 1/3 cup (80ml) oil in a small frypan over medium-high heat. Add remaining chickpeas and cook 5-6 minutes crisp. Drain on paper towel and season.
4.

Serve the soup topped with extra chilli, oil, micro herbs and fried chickpeas.