3 tbsp. extra virgin olive oil
1 large onion, finely diced
1 garlic clove, finely minced
1½ tsp. ground cumin
½ tsp. ground coriander
2 cups chicken or vegetable broth
3 cups canned chickpeas, rinse/strain
2 sprigs fresh cilantro or Italian parsley
Salt/pepper to taste
- In a large pot over medium heat, cook the diced onion in olive oil for 5-8 minutes until translucent. Stir in the garlic, cumin, coriander, swirl around and cook for about 45 seconds.
- Add the broth and cooked chickpeas and bring to a boil. Season to taste. Cover and simmer for about 10-15 minutes. Remove from stove.
- Carefully puree the chickpea mixture in a food processor or a blender until it reaches a nice creamy consistency. Return the creamy soup to the pot. Taste again for seasoning. If it is too thick add a little more broth. If it is too thin you can add a little cream to thicken it up, or let it boil down a few minutes on low heat by continuously stirring so it will not stick to the bottom of the pan.
- Ladle the warm soup into bowls, top with fresh herbs.