A recipe imagined by chef Ornella Hubel that I immediately wanted to try; so cool when chefs create recipes based on our Lebanese culinary heritage. Here, she used chick peas as a base for the soup. The chick peas are pureed and served gaspacho-style with pita croutons, diced tomatoes and a sprinkling of zaatar. A hearty soup and an easy soup to make.
Recipe is adapted
INGREDIENTS: 2 servings
- 1 can of chick peas
- 3 scallions or one medium white onion or 3 shallots
- 1/2 cup of oatmeal flakes (the recipe calls for 100 g of fresh breadcrumbs)
- 3 or 4 garlic cloves mashed in a mortar with one teaspoon of salt
- 1/4 cup of olive oil
- water, as needed
- 1 teaspoon of ground cumin, 1 teaspoon of ground coriander
- Pinch of cayenne pepper (or of chili flakes)
- 1 pita bread or other flatbread
- zaatar, a few pinches
- juice of half a lemon
- 1 tomato, diced
- Mince the scallions and fry most of them (reserving a few for garnish) in the olive oil for a couple of minutes. Rinse the chick peas and add to the scallions with one cup of water. Add the cumin and coriander and a bit of cayenne and let the mixture simmer for 30 minutes or longer.
- Cut small squares in the pita bread with kitchen scissors and place in a pan; drizzle some olive oil and bake in a 275F oven till the croutons are toasted and golden; the last 30 seconds, sprinkle the zaatar and toss the croutons.
- Add the oatmeal flakes to the chick pea mixture and continue simmering it for 15 minutes longer; add the garlic paste and whirl in the blender until the soup is smooth but still a bit coarse. Add the lemon juice, taste and adjust seasoning.
- Serve the soup with diced tomatoes, extra minced scallions and the zaatar-flavored croutons.
NOTE: I prefer the soup served at room temperature rather than cold. Your call.
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