This recipe comes from Marilyn's father, who has received many guests, serving it as a starter for over thirty years!
Curry, turmeric and lemon immediately give it an exotic taste and the recipe can easily be adapted with whatever ingredients are on hand.
This soup can also make an excellent soup meal for a quick lunch, accompanied by a few crackers and pieces of cheese.
Enjoy your lunch!
Ingredients
- 1 tin of chickpeas
- the equivalent of a tin of chicken broth
- 1 C. teaGolden turmeric with lemon
- 1 C. teaCurry Vadouvan
- 1 lemon (half for the zest and juice, the other half in a slice for decoration)
- Salt and pepper to taste
- Spicy oil optional for the finish
- Chipotle pencil spices or other as desired.
Preperation
- Heat the spices in the oil to bring out the flavors (optional);
- Add the chickpeas, chicken broth, zest and juice of half a lemon;
- Heat a little then mix using a blender;
- Adjust the seasoning to taste;
- Serve and drizzle with hot oil and a pinch of spices on top;
- Add pencil spices if desired;
- Garnish with a slice of lemon.
5 comments
Merci pour cette recette qui est en passant délicieuse. Une bonne idée différente pour passer mes pois chiches en conserve faite maison et bien sûr mon bouillon d’os mi en conserve aussi.
Je vais faire ce potage certainement Merci beaucoup
Concernant le potage de pois chiches …Est-ce qu’on doit égoutter la canne de pois chiches ou non
Je veux bien tester cette recette. Merci !
Tellement Bon !!! Quoi de mieux pour réconforter et faire passer mon petit rhume de printemps que je viens d’attraper. Merci Mille Fois Marilyn ainsi qu’à ton Papa pour le partage de ce succulent potage !!
Super bon potage et facile à faire encore une fois. J’adore vos recettes si simple.