Split pea soup with chickpeas and potato
Yeung Man Cooking · ♥ 14.1K likes · 230K views · 8 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 4 pieces garlic
- 2 whole carrots
- 2 stalks celery
- 2 whole Yukon yellow potatoes
Peel and dice the onion; crush, peel and finely chop the garlic; dice the carrots; finely dice the celery; cut the potatoes into bite-sized chunks.
- 1 cup dried split peas
Soak the split peas overnight in about three times their volume of water; discard the water, rinse and drain.
- 2 tbsp olive oil
Heat a stock pot over medium with the olive oil; saute the onion 3 to 4 minutes, then the garlic a couple of minutes more.
Add thyme leaves, salt, pepper, chili flakes, sweet paprika and oregano; stir and cook a few minutes.
- fresh thyme
- 1½ tsp salt
- fresh cracked pepper
- chili flakes
- sweet paprika
- dried oregano
Add carrots and celery; stir and cook 4 to 5 minutes.
- 1 can chickpeas
- 1 l unsalted vegetable stock
- 1 l water
Add the split peas, potatoes, chickpeas, vegetable stock and water; stir, turn up the heat and bring to a boil.
- fresh lemon juice
- fresh cracked pepper
- freshly chopped parsley
- smoky spicy chili oil
- crusty bread
Serve finished with lemon juice, cracked pepper, chopped parsley and chili oil, with crusty bread.
Finishing and tasting