As I so often do, I found my inspiration in Eszter Fűszeres’ blog for this green lemon chickpea soup. The funny thing is that Eszter also drew her inspiration from somewhere else (Jamie Oliver and Maunika Gowardhan’s instagram), then I from her, so this soup may have traces of Jamie, but probably has little to do with the original recipe. So do as I do and faff around with the recipe as much as you like. Eat bread and dripping with it if you want to, that can be good too. If there is one thing I hate, it’s a pedant in the kitchen (or anywhere else of course).
1 can of chickpeas
4 slender carrots
1 onion, chopped
1 1/2 lemons
2 dl soya milk (coconut milk would have been better, but there was none at home)
1 teaspoon ground ginger (fresh is even better)
1 teaspoon of cumin
1 teaspoon curry paste (or curry powder is fine)
1 tablespoonful of flour to thicken
a little oil (olive oil is best, but I ran out and am anxiously awaiting the next shipment of Spanish, extra virgin olive oil)
a couple of slices from a large fresh chili pepper
1 bunch of fresh parsley
I dropped the carrot and onion into a little hot oil and cook a little. I sprinkle with ginger add the cumin and then the flour, and add about one and a half litres of water before adding the drained chickpeas (don’t chuck out the liquid from the can, I will explain why its handy later), soya cream, chopped parsley and a few loops of chili. While the carrots are cooking, I cook the sliced lemon on both sides in a non-stick pan (without oil) for a few minutes. I put the remaining half lemon in the soup.
When serving, I put a piece of toasted lemon on top of the soup with a slice of chili and sprinkle it with parsley. It’s delicious, give it a go!