Chickpea Flour Soup with Toasted Cumin
With temperatures dropping to the single digits and snow blanketing our city, this was most unquestionably a soup week. I’ve had this recipe bookmarked for probably a year or two and now that we’ve made it I can’t believe I’ve been missing out on this soup for that long! It’s so simple (duh, it’s from a book called Radically Simple!) that it doesn’t feel the least bit overwhelming to make on a whim or after a long day followed by a freezing walk home where you lost feeling in your ears 30 seconds in. Served with crusty bread it makes a filling lunch, add some spicy braised collards on the side and dinner is served!
Chickpea Flour Soup with Toasted Cumin (adapted from Rozanne Gold’s Radically Simple)
Serves 4 as a main, 6 as a side
2 tsp cumin seeds
1 tsp mustard seeds
1/4 cup olive oil
2 cloves garlic, minced
4 scallions, white and light green parts thinly sliced
5 cups veggie stock
1 cup chickpea flour
1 lemon, cut in wedges
Heat a heavy skillet over medium high heat. When hot, add your cumin and mustard seeds and toast, shaking occasionally until fragrant and the mustard seeds pop. Remove from heat and grind spices.
Heat oil in a medium saucepan set over medium heat, then add spices, cooking for 30 seconds while stirring vigorously. Add garlic and half of your scallions, and continuing cooking an additional minute or two, stirring continuously. Add stock, bring to boil and boil 1 minute. Lowering heat to low and vigorously whisk in your chickpea flour, until relatively smooth. Increase heat and bring to a boil, allow to boil 3-4 minutes, stirring occasionally.
Serve with lemon wedges and the rest of your sliced scallions to garnish.