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By Stephen and Tara Eykyn

Iranian-style Soup with Sumac and Fresh Green Herbs

5 steps
Prep:10minCook:10min
This tangy soup, punctuated with fresh chopped herbs, is such an unusual but delicious way to eat the humble chickpea.
Updated at: Tue, 15 Aug 2023 21:19:40 GMT

Nutrition balance score

Great
Glycemic Index
36
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories406.2 kcal (20%)
Total Fat20.4 g (29%)
Carbs44.7 g (17%)
Sugars11.2 g (12%)
Protein14.7 g (29%)
Sodium1129.1 mg (56%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 5 minutes.
Step 2
Add the spices, chickpeas, half the dill and mint and the parsley stalks and cook for a minute more.
Step 3
Stir in the spinach, stock cube and boiling water, season with salt and pepper and simmer for 5 minutes until all the vegetables are tender and the soup is fragrant.
Step 4
Serve in bowls with a squeeze of lemon juice, a dollop of yoghurt, the remaining mint and dill, the parsley leaves scattered on top and a pinch of sumac.

Cook’s tip

Step 5
Try adding a teaspoon of harissa paste for an extra kick of spice.

Notes

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