Chickpea soup.

When my boyfriend and I made this chickpea soup for Rosh Hashanah back in September many of you asked for the recipe. Yesterday I made it again, so I made sure to take photos of it so that I could share it with you.


You need: Chickpeas that have been soaked overnight in water (I suppose it's possible to use canned ones too, but then you don't need to cook the soup for an hour - perhaps only some 15 minutes). I didn't measure how much I used, but if you want to make a lot of soup I'd say around 10 dl.
3 carrots
1 onion
2-4 cloves of garlic
2-3 bay leaves
Spices (cumin, pepper, chili and coriander)
Some parsley


1. Cut the carrots and onion and mince the garlic.


2. Sauté them in oil on medium heath in a pan for around 10 minutes.


3. Fill the pan up with water, add the chickpeas and bay leaves and cook for an hour with the lid on.

4. Add the spices according to your own liking and let the soup cook for five more minutes, but be careful with the chili. This soup is meant to be a little spicy, but I have made the mistake of putting too much chili into my food more than once. You probably don't need more than 1/4 teaspoon.


5. Remove the bay leaves and, voila, a quick and very tasty soup! Sprinkle with some chopped parsley.