Do you ever get that thing where you suddenly notice something – a word, a song, a book – and all of a sudden, it’s everywhere? I’ve had that a lot learning languages. You’ve never seen a particular word, but all of a sudden you need to know what it means and don’t know how you could ever live without knowing it, because wherever you look, that word pops up. Well, this can also happen with food. Chickpeas, for instance. I knew they existed somewhere alongside me in this universe and that you could make some pretty amazing stuff with them – hummus, for example – but I’d never cooked with them until quite recently. And bam, out of the blue, recipes involving chickpeas are everywhere. I don’t seem to be able to get away from them. Chickpeas are the new black, or something like that.
This soup is just one example. It’s amazingly quick to make and one of the most summery soups after gazpacho. In fact, it’s ideal when you want summer, but the seasons don’t quite play along: this soup is refreshing and warming at the same time.
Ingredients (2 portions):
- 1 small onion
- 1 courgette (2 if you can get very small ones)
- 2 cloves of garlic
- 1 tsp ground cumin
- 1 tbsp olive oil
- 600ml vegetable or chicken stock
- 2 threads of saffron or 1 good pinch of ground turmeric
- 150g chickpeas (canned), drained
- 200g natural yoghurt (I used whole milk, but you can also use the kind with 1.5% fat)
- juice of 1 lemon
- 1 egg
- some mint leaves
Cut the onion into fine rings and the courgette into 1cm thick slices. Mince the garlic. Sauté the onion and garlic in olive oil together with the cumin. Add a bit of salt. Add the stock, saffron, chickpeas, and courgette. Bring to the boil, cover, and let simmer at low heat during 10 minutes.
In a separate bowl, whisk together the yoghurt, lemon juice, and egg. Take the soup off the heat and slowly stir the yoghurt-lemon-egg mixture into the soup. Season to taste and sprinkle generously with mint leaves. Enjoy!