Soup Ingredients:
- 1 540 ml can of garbanzo beans
- 1 tsp of cumin seeds
- ½ tsp mustard seeds, preferably white
- 1 tbsp sesame seeds
- 1 large onion, sliced finely
- 1 tbsp olive oil
- 2 large cloves of garlic, sliced finely
- ½ tsp ground ginger
- 4 cups well-flavoured vegetable stock
- salt and freshly ground black pepper
- 1 cup milk (or 3/4 cup stock)
Salsa Ingredients:
- ½ small red bell pepper, chopped
- ½ small yellow pepper, chopped
- 1/4 cucumber, chopped
- 1 garlic clove, chopped finely
- 1 tomato, chopped
- 1 small red chile, seeded and chopped finely
- 1 to 2 tbsp cilantro leaves, torn finely
- zest and juice of 1 lemon
- 1 to 2 tbsp sour cream (optional)
Directions:
- Drain the garbanzo beans and rinse them thoroughly under cold running water: set aside.
- Heat a non-stick skillet until evenly hot, then add the cumin, mustard and sesame seeds and roast for 2 to 3 minutes, until they start to pop. Transfer the spices to a mortar or spice mill and grind until smooth. You may also use the end of a rolling pin to grind the spices.
- Cook the onion in the oil in a large pan until well browned, then add the garlic, ginger, and freshly ground spices and cook for another minute. Stir in the garbanzo beans, and the broth, then bring the soup to a boil and season lightly. Simmer for 45 to 60 minutes, until the garbanzo beans are soft.
- You can prepare the salsa while the soup is cooking:
- Mix together all the prepared vegetables, season lightly, then add the cilantro, lemon rind, and lemon juice. Allow the salsa to stand to at least 30 minutes for the flavours to blend together.
- Allow the soup to cool slightly, then puree until smooth in a blender, or food processor. Rinse the pan and return the soup to it, then reheat gently with the milk, seasoning with salt and pepper to taste.
- Blend the salsa with 1 to 2 tbsp. of sour cream if you wish, then serve soup with a generous spoonful of salsa in each portion.
Serves 6.
From High-Fiber Cooking
Delectable Morsels 