Ingredients

• 300 g dried chickpeas
• 1 piece onion
• 2 piece carrot
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 1.5 kg chicken broth
• 1 tsp red pepper flakes
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 1 bunch fresh parsley
• 1 piece lemon

Instructions

1. Soak chickpeas overnight

   Place dried chickpeas in a large bowl and cover with cold water by 5cm. Let soak for 8-12 hours at room temperature until chickpeas have doubled in size and feel tender when pressed. Do not skip soaking or the chickpeas will not cook evenly.

2. Cook chickpeas until tender

   Drain and rinse soaked chickpeas. Place in a large pot with fresh water covering by 5cm. Bring to boil over high heat for 5 minutes, then reduce to medium-low heat and simmer for 45-60 minutes until chickpeas are completely tender and easily mashed with a fork. Do not add salt during cooking as it will toughen the skins.

3. Prepare vegetables

   Finely dice the onion into 5mm pieces and cut carrots into small 1cm cubes. Finely chop the parsley, reserving some for garnish. Heat olive oil in a large soup pot over medium heat for 2 minutes until shimmering. Do not let the oil smoke or it will become bitter.

4. Sauté aromatics

   Add diced onion to hot oil and cook over medium heat for 6-8 minutes, stirring frequently, until soft and translucent. Add tomato paste, cumin, and red pepper flakes, stirring constantly for 2 minutes until fragrant and paste darkens slightly. Do not let the tomato paste burn or it will taste bitter.

5. Add carrots and liquid

   Add cubed carrots and stir for 2 minutes over medium heat until slightly softened. Pour in chicken broth and bring to a gentle boil over medium-high heat for 5 minutes, then reduce to low heat and simmer for 15 minutes until carrots are tender. Do not boil vigorously or the vegetables will break apart.

6. Combine chickpeas and season

   Drain cooked chickpeas and add to the soup pot along with 500ml of their cooking liquid. Simmer over low heat for 10-15 minutes, gently mashing some chickpeas against the pot sides to thicken the soup. Season with salt and black pepper to taste. Do not add salt until this step or it may make the soup too salty.

7. Finish and serve

   Stir in most of the chopped parsley and remove from heat. Ladle hot soup into bowls and garnish with remaining parsley and a drizzle of olive oil. Serve immediately with lemon wedges on the side for squeezing over each portion. Do not add lemon juice to the entire pot as it will make the soup too acidic.

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