http://www.flickr.com/photos/stone-soup/9442283704/
Chickpea Egg Drop Soup
Brimming with flavor, this soup isn’t that simple, as some who have a try of it consider it as a meal in itself. With chickpea, eggs, and a few spices to add zest, it’s no wonder why people go yearning for more.
Ingredients
- 1/2 cup Parmesan cheese
- 4 cups chicken broth
- 4 oz chickpeas, rinsed, drained
- 3 packed cups baby spinach
- 3 large eggs
- 1/4 cup parsley
- 1 garlic clove
- 5 Tbsp olive oil
- pinch salt
- 1 1/2 Tbsp all purpose flour
- 2 Tbsp chopped shallot
- black pepper
Directions
- In a large saucepan, heat the oil over medium heat. Add parsley and garlic, stir in spinach and salt and cook until spinach is tender, for about 4 minutes. Add 1/2 cup water and cook for 1-2 minutes. Transfer in a blender and mix to obtain a puree.
- In a large bowl, beat the eggs and add the puree, flour, cheese, salt and pepper. Whisk to combine.
- In another pan, heat the remaining oil and cook the shallots, stirring occasionally, for about 6 minutes or until softened. Stir in the chickpeas and 1/4 tsp pepper, cook for 2 minutes, add broth and bring to a boil. Simmer for another 10 minutes and set aside to cool.
- Add the egg mixture to the broth pan and whisk. Simmer the soup for 15 minutes or until thick. Serve warm.
