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Lebanese Chickpea Soup

Ruxandra Micu
  • 40 minutes
  • Serves 6

INGREDIENTS

1

Bay leaf

2

Carrots

2 cups

Chickpeas, cooked

1 tsp

Chili flakes

2

Garlic cloves

1 tsp

Ginger, powder

1 handful

Parsley, fresh

2

Potato, medium

1

Tomato, juicy large

1

Yellow onion, large

1 tbsp

Tomato paste

3 cups

Veggie broth, light homemade

1/2

Lemon juice

1/3 tsp

Cardamon, ground

1/2 tsp

Cinnamon, ground

1/2 tsp

Cloves, ground

1/2 tsp

Coriander seeds, ground

1/2 tsp

Nutmeg, grated

1 tbsp

Nutritional yeast

1 tsp

Paprika, powder

1 1/2 tsp

Peppercorns, red finely ground

2 tbsp

Olive oil

1 cup

Water