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
Ingredients
2 servings

2 Tbspolive oil

160gred onion
thinly sliced

2garlic cloves
grated

1 tspsumac
plus extra for sprinkling

½ tspground turmeric

400gtin chickpeas
drained and rinsed

10gfresh dill
chopped

10gfresh mint leaves
chopped

10gfresh flat-leaf parsley
leaves and stalks chopped

160gbaby spinach
roughly chopped

1vegetable stock cube

500mlwater
boiling

sea salt

freshly ground black pepper
TO SERVE
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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