KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds2 cups dried chickpeas
4 cups chicken stock (can also use vegetable stock for vegetarian version)
2 cups + 1 cup water
1 large onion, finely chopped
1 T minced garlic (or less if you're not a big garlic fan)
1-2 large bay leaves
1 tsp. ground cumin (I might use even more cumin next time)
1/4 tsp. salt (I used fine grind sea salt)
fresh ground black pepper to taste
olive oil, for drizzling on finished soup
powdered Sumac (optional, for sprinkling on finished soup, or use paprika)
1-2 lemons (optional, for squeezing on finished soup)
Comments