A few weeks back I tried a great recipe; chickpea and lentil soup. At the time, I decided not to share this recipe with you because the sun was still up in the sky and temperature was rather encouraging to eat something light than a bowl of something hot. But times have changed and we are back to rain so now it’s time for a belly-warming soup.
I know! It’s with a heavy heart that we bid goodbye to summer’s salads and barbecues but let’s welcome autumn’s soups like long lost friends :)
This chickpea & lentil soup recipe comes from Near East, from Turkey being precise, and since I served it for the first time, it remains a popular choice whenever we feel like eating something filling.
To make this “turkish goulash” (that’s what my husband calls it), you need;
- 1 chopped onion
- 2 garlic cloves
- 1 sliced leek
- 1 carrot cut into squares
- 2 celery sticks
- 2 tsp cumin
- 1 tsp hot pepper powder
- can of chopped tomatoes
- 1L of chicken stock
- 2 cups of chickpea
- 1 cup of red lentils
- salt & pepper to taste
Heat the olive oil in a saucepan and add all vegetables. Cook for about 10 minutes over the low heat. Stir occasionally. Now add hot pepper and cumin and let the veggies develop the flavour.
After about 5 minutes, add tomatoes, salt and pepper. Cook for about 10 minutes until the “sauce” thickens.
Now add chickpea, lentils and the stock. Put a lid on it and cook for 25 minutes. Feel free to add water if needed.
Serve with pita bread, heated up in the oven or a toaster :)
Near and Far East cooking is high on my list of influences , not least because the flavours are so punchy and the ingredients so easy to play with. I enjoy the respect for the informal home cooking and the lack of fuss at the table .