Chickpea, Chili and Coriander Soup
4 servings
100 minutes
This rich and spicy soup made from chickpeas, chili peppers, and coriander is a true embodiment of Turkish cuisine where traditions intertwine with the aromas of spices. The pre-soaked chickpeas acquire a velvety texture, while the combination of coriander, cumin, and turmeric gives the dish a warm, deep flavor with light citrus notes of lemon zest. The heat from the chili adds zestiness while sour cream softens the intensity of the spices creating a harmonious balance. This soup is perfect as a warming lunch on a cool day and also as an exquisite dish for those who appreciate vibrant flavors and rich textures. Garnished with fresh cilantro and chili peppers, it not only delights the palate but also looks stunning. Serve it slightly warmed up to enjoy Eastern flair in every spoonful.
1
Soak the chickpeas in cold water for 12 hours.
- Chickpeas: 225 g
2
Drain the liquid from the soaked chickpeas, rinse with cold water, and place in 1.75 liters of boiling water. Bring to a gentle boil and cook covered on low heat for 1 hour (until the chickpeas are completely soft).
- Chickpeas: 225 g
- Salt: to taste
- Ground black pepper: to taste
3
Prepare the remaining ingredients for the soup. In a small pan, toast coriander and cumin seeds. Crush them in a mortar. In the same pan, melt the oil, add the crushed spices with previously minced garlic and chili pepper. Cook on low heat for 5 minutes. Add turmeric and warm slightly.
- Coriander seeds: 1 tablespoon
- Caraway: 1 tablespoon
- Butter: 50 g
- Garlic: 6 cloves
- Chili pepper: 2 pieces
- Turmeric: 1 teaspoon
4
Pour the broth in which the chickpeas were cooked into a container (it will be needed later). Place the peas with a small amount of broth in a food processor and blend until smooth. Add grated lemon zest, coriander stems, the contents of the pan, and a little broth. Mix everything well. Transfer the puree from the mixer to a pot and add the remaining broth. Bring to a gentle simmer, stirring. Add salt, pepper, and cook on low heat for 30 minutes.
- Chickpeas: 225 g
- Lemon zest: 1 piece
- Fresh cilantro (coriander): 20 g
5
Heat the soup on low heat before serving, without bringing it to a boil.
6
Add half of the sour cream and lemon juice.
- Sour cream: 200 g
- Lemon juice: 3 tablespoons
7
Before serving, sprinkle with crushed chili pepper and coriander leaves.
- Chili pepper: 2 pieces
- Fresh cilantro (coriander): 20 g
