Nohut Corbasi

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Chickpea Soup (Nohut Corbasi)

 

2 Tbs (30 ml) coconut butter or sub of choice

1 1/2 cups (375 ml) chopped onions

1/2 cup (125 ml) chopped carrots

1/2 cup (125 ml) diced celery root (celeriac) or celery stalks

1 large red bell pepper (capsicum), seeded and diced

1 cup (250 ml) chickpeas, soaked overnight in water,

OR 1 15-oz (425 g) can chickpeas

4 cups (1 L) vegetable, chicken or beef stock, or water

4 sprigs parsley, plus additional for garnish

4 sprigs cilantro (coriander), plus additional for garnish

1 cup (250 ml) milk of choice (I am trying Vances or coconut milk)

Salt and freshly ground pepper to taste

 

Heat the butter in a large saucepan over moderate heat and saute the

onions, carrots, celery root, and bell pepper until tender but not

brown, about 10 minutes. Drain the chickpeas and add them along with

the stock and herbs. Simmer covered until the chickpeas are very

tender, 30 to 60 minutes. Press the soup through a sieve or food

mill, or process in an electric blender or food processor, and return

to the pot. Stir in the cream and season with salt and pepper. Serve

garnished with chopped parsley and cilantro. Serves 4 to 6.

 

Bon appetit from the Chef and staff at World Wide Recipes and modified to be

GFCF and vegan by Brenda-Lee

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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