Chickpea Soup 1

Mrs. Throat-erator found this recipe and decided to make it for me because she knows how much I enjoy cumin. And because wintertime is soup-time.

Ingredients:
- oil
- 1 leek
- 400 g (1 14 oz can) chickpeas
- 1 tsp ground cumin
- 1 tsp cane sugar
- salt & pepper
- 1.5 L (6 cups) vegetable broth
- 1 1/4 dL (1/2 cup) whipping cream
- 1 large onion
- 1 (small) bunch parsley

The leek was rinsed and cut in rings, which were sautéed in oil in a large pot until they started to soften. The drained and rinsed chickpeas were added together with cumin, sugar, and 1 tsp salt. Then the vegetable broth and the cream was added, the soup was brought to a boil, and then let simmer for 40 minutes on low heat.

The onion was cut in boats which were fried in oil in a pan until brown and soft. Then the coarsely chopped parsley was mixed in, and the mix was seasoned with salt and pepper to taste.

The soup was blended briefly - i.e. not all the chickpeas were pureed, some escaped whole, which was clearly not the intention of the recipe we found, but I quite liked it this way: Some chickpeas pureed to give texture to the soup, some left (more or less) whole in the soup.

The soup was served immediately with some of the onion/parsley mix on top.