Recipes

Middle-Eastern Soup

A few very simple ingredients transform this basic broth into a scrumptious soup, chock full of chickpeas and basmati rice. It's the Middle-Eastern spices, such as coriander and cumin, that actually steal the show.
Print Recipe
Cuisine International Dishes, Mediterranean
Servings 6 servings
Calories 1163.12 kcal

Ingredients
  

  • 2 garlic clove, unpeeled
  • 33/100 tablespoon(s) coriander seed, whole
  • 1 teaspoon(s) cumin seed, whole
  • 1 teaspoon(s) black peppercorns
  • 1/8 teaspoon(s) red pepper flakes
  • 1/4 teaspoon(s) turmeric
  • 1 cinnamon stick
  • 5 1/2 cup(s) low-sodium chicken broth
  • 1 tablespoon(s) olive oil
  • 2 onions, medium, chopped
  • 1/2 cup(s) basmati rice
  • 1 lemon
  • 8 ounce(s) chickpeas, canned, drained and rinsed
  • 1/4 teaspoon(s) freshly ground black pepper
  • 4 tablespoon(s) mint leaves, slivered, for garnish

Instructions
 

  • Crush garlic cloves with the flat of a chef's knife but do not peel.
  • Crush coriander, cumin and peppercorns with a heavy saucepan.
  • Tuck the garlic, crushed spices, red-pepper flakes and turmeric into a tea infuser (or cheesecloth bag) and place it in a large saucepan.
  • Add cinnamon stick to the pan and pour in broth.
  • Bring to a boil.
  • Boil, uncovered, until reduced by at least one-quarter, 15 to 20 minutes.
  • Heat oil in a large heavy pot over medium heat.
  • Add onions and cook, stirring, until softened and very lightly colored, 3 to 5 minutes.
  • Add rice or bulgur and stir for 1 minute.
  • Pour in the reduced broth (including the tea infuser and the cinnamon stick) and bring to a simmer.
  • Cover and simmer over low heat until the rice or bulgur is tender, 15 to 20 minutes.
  • Cut lemon slices for garnish (one for each bowl).
  • Juice the remaining lemon to flavor the soup.
  • Stir chickpeas into the soup and heat through.
  • Remove the tea infuser and cinnamon stick.
  • Season the soup to taste with lemon juice and ground black pepper.
  • Ladle into bowls and garnish with lemon slices and mint.

Nutrition

Calories: 1163.12kcalCarbohydrates: 170.06gProtein: 42.63gFat: 39.47gSaturated Fat: 10.43gCholesterol: 35mgSodium: 1309.98mgFiber: 28.06gSugar: 44.49g
Keyword Cinnamon, Lemon, Rice, Soup, Vegetables
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