This chickpea soup gets it's wonderful flavor and heat from the Ethiopian spice blend Berbere. Topped with crunchy chickpea "croutons", sliced tomato, cilantro, and a squeeze of fresh lemon juice, this soup is sure to please! —First We Eat
Ethiopian Spiced Chickpea Soup
Garlic cloves, chopped
Berbere (Ethiopian Spice Blend)
Fresh ginger, chopped
15oz Cans chickpeas, well rinsed
Fresh ground pepper
Fresh lemon juice, drizzled over soup before serving
Heat olive oil and butter in a cast iron pot. Add onions and cook until soft, a few minutes. Add tomatoes, garlic, ginger, and berbere and cook until the tomatoes begin to break down and the onions are translucent. Add the chickpeas and chicken broth and bring to a boil. Once your soup has reached boiling, simmer and add fresh ground pepper. Blend with an immersion blender until your soup has a creamy texture and there are no big chunks left. Serve immediately.
Crispy Chickpea "Croutons"
Heat oven to 400 degrees Fahrenheit. Rinse chickpeas and dry with paper towel on a cookie sheet. Toss the chickpeas with olive oil, salt, and berbere and spread into an even layer on the baking sheet. Bake for 40 minutes or until chickpeas are crunchy.
Combine crispy chickpeas with fresh diced tomato, chopped cilantro and serve over the creamy chickpea soup with a drizzle of fresh lemon juice. Enjoy!