Chickpea and Garlic Soup with Cumin-Spiced Butter

• doses: 4
• tempo ativo: 25 Minutes
• tempo total: 1 Hour

Ingredientes

5 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

Kosher salt and ground black pepper

3 teaspoons cumin seeds, divided

¼ teaspoon cayenne pepper OR red pepper flakes, plus another ¼ teaspoon (optional)

Two 15½-ounce cans chickpeas, 1 cup liquid reserved, rinsed and drained

1 head garlic, outer papery skins removed, top third cut off and discarded

1 teaspoon white OR black sesame seeds

Instruções

In a large saucepan over medium-high, melt 2 tablespoons butter. Add the onion, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Add 1 teaspoon cumin seeds, ¼ teaspoon cayenne and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 2 minutes. Add the chickpeas and the 1 cup reserved liquid, the garlic, 4 cups water and ¼ teaspoon salt. Bring to a boil over medium-high, then reduce to medium-low, cover and cook, stirring occasionally, until the garlic is soft when the head is squeezed with tongs, 30 to 35 minutes.

Remove the pot from the heat. Squeeze the garlic cloves from the head into the chickpea mixture; discard the empty skins. Let the chickpea mixture cool for about 5 minutes.

Meanwhile, in a small saucepan over medium-high, melt the remaining 3 tablespoons butter. Add the remaining 2 teaspoons cumin seeds and cook, stirring, until fragrant and the butter has stopped foaming, 1 to 1½ minutes. Add the sesame seeds and another ¼ teaspoon cayenne (if using); cook, stirring, until the sesame seeds are toasted and fragrant, about 1½ minutes. Remove from the heat and set aside, covered.

Using a blender and working in batches so the jar is never more than half full, puree the chickpea mixture until smooth. Return the soup to the pan and cook over medium-low, stirring often, until warmed through, 2 to 5 minutes. (Alternatively, use an immersion blender to puree the soup directly in the saucepan.) Taste and season with salt and black pepper. Serve drizzled with the butter mixture.

Notas

Optional garnish: Lemon wedges OR chopped fresh cilantro OR both

This recipe transforms canned chickpeas into an elegant soup. Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness. Before draining the chickpeas, be sure to reserve 1 cup of the liquid for simmering with the soup ingredients. The liquid lends body to the soup, for a creamy, velvety consistency. If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.