When I first posted a picture of this on Instagram and described it as ‘warm hummus in soup form’ it pretty much instantly became my most-requested recipe. And I can’t say I’m surprised. This is beyond a doubt my favourite recipe of 2019 so far.
Originally a “this is vegan, let’s make it for lunch” decision from one of my soup books, I’ve twisted up the recipe a bit and it’s become something we make every few weeks, something I crave if we go too long without it. It also freezes well, so I quite like to have a couple of portions stashed away too. It’s every bit as addictive as I find hummus to be, but even easier to eat a giant bowl of it. Creamy and comforting enough for winter, yet it’s citrus-y and bright enough that I’d happily eat it in warmer months too. The lemon and mint adds freshness, the tahini makes it so moreish, and there’s just a small hint of chilli heat. Whether you’re vegan or not, this soup is a one I highly recommend you try out.
The recipe here makes around 6 really generous portions. Yes, it’s a *lot* of chickpeas but this really is a meal in a bowl. You could add some pitta on the side if you wanted, but personally I find a steaming bowl of this good enough.
- 250g dried chickpeas, soaked overnight
- 2 large onions
- 4 large carots
- 4 celery sticks
- 5 cloves of garlic
- 3 litres of vegan-friendly stock
- 3 tbsp tahini, or more/less to taste
- 2 tsp dried mint
- 1 tsp dried chilli flakes
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tins chickpeas
- Spring onions, to serve
First up, roughly chop your onion, celery and carrots and allow to sweat in a very large casserole dish with some olive oil until starting to soften. Drain your soaked chickpeas, briefly rinse and add to the vegetables along with the garlic. Cover with as much stock as you can fit into the pan, bring to the boil and then allow to simmer over a low heat for around 2 hours, topping up the stock occasionally. When the vegetables and chickpeas are soft allow to cool slightly, then whizz with a stick blender until thick and creamy.
Stir in the mint, spices and tahini, then taste and adjust seasonings. Drain the tinned chickpeas and add to the soup, then reheat before serving scatted with some sliced spring onions. You could also stir through some chopped fresh herbs – mint, coriander and parsley all work well.
Blending up the chickpeas makes this SO creamy and rich, it’s hard to believe that it’s completely dairy-free. In fact I’m already working on ways I can adapt this recipe for other flavour combinations, so watch this space…
Are you a soup fan?