Dana Treat – Treat Yourself

Ten Years Later

Posted March 28, 2011

Spicy Chickpea Soup with Cilantro and Peanuts
Adapted from Self
Serves 4-6

The cooking time for this soup will depend on how fresh your dried beans are.  Start with 8 cups of stock or water, you might need to add more if the soup gets too thick.

1½ cups dried chickpeas
1 tbsp. olive oil
3 cloves garlic, minced
1 large onion, finely diced
8 cups vegetable stock, or water
1 tbsp. hot sauce (I used Tabasco)
1 tbsp. Tamari or other soy sauce
¼ cup chopped roasted peanuts
¼ cup chopped fresh cilantro

Soak dried chickpeas in water to cover overnight.

Drain the chickpeas and rinse well.  Heat the oil in a large soup pot over medium heat.  Add the onion and sauté until starting to soften, about 4 minutes.  Add garlic and cook for another 2 minutes.  Add chickpeas, vegetable stock, hot pepper sauce, and soy sauce.  Cover loosely and simmer until chickpeas are tender, anywhere from 1-3 hours.  Purée soup either using an immersion blender or a conventional blender (be careful when blending hot liquids).  Sprinkle each portion with chopped peanuts and cilantro.

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