How does this sound: a soup that takes five minutes to cook but tastes like the effort of several hours? That's the gist of this recipe from Rozanne Gold's latest book, Radically Simple. The flavor of this soup is simply remarkable, considering the short list of ingredients. The secret ingredient is chickpea flour, which you can find in any Middle Eastern market or in some health food stores. The chickpea flour provides body, creaminess, and wonderful flavor, transforming a simple broth into something wonderful.
If you like hummus, you're sure to like this soup (but trust me, it's a lot silkier and luxurious than pureed chickpeas). The process is simple: a broth of water, olive oil, cumin, and garlic is boiled for a moment, then the flour is whisked in. In moments, it thickens into a soup, rich and warming, fragrant from the garlic and cumin. To make it even richer, you could substitute chicken stock for the water, but don't forget the add the squeeze of lemon at the end for a touch of acidity. Next to a simple green salad, this is a great quick dinner.
- 6 cups water
- 1/4 cup extra virgin olive oil
- 2 large cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup chickpea flour
- 1 scallion, green part only, thinly sliced
- 1 lemon, cut in wedges
In a medium saucepan, combine water, oil, garlic, and cumin. Bring to a boil and boil for 1 minute. Reduce heat to low and whisk in chickpea flour. Return heat to high and boil for 3 minutes, until soup is consistency of heavy cream.
Ladle into bowls and top with scallion and freshly ground black pepper, if desired. Serve with lemon wedges.