A spiced chickpeas soup with coriander, turmeric and cumin to welcome this new September weekend

Hello! Soon a new weekend is going to start, so let’s welcome it with the spicy fragrances and healthy lightness of a warm soup made with chickpeas and zucchini. The spices in the soup remind of the inviting fragrances of the Mediterranean lands: the fruits of coriander (a plant that is very similar to parsley and coming from East Mediterranean area) have a delicate, warm aroma, a hint of nut and light citrus aftertaste. The second spice that we will add to the soup is turmeric: for Ayurvedic medicine, the natural root of turmeric is well known for its health benefits, as strong balancer, for its natural cicatrizant, antibiotic and anti-inflammatory effects. India is the main world producer of turmeric, a yellow ochre powder that reminds of the precious saffron fragrance, but, of course, it has a cheaper cost. The black cumin (nigella sativa) is very well known and appreciated in all Middle East and India for its peculiar benefits. Besides, cumin is also cultivated in Europe, North Africa and Asia, it has digestive properties, whets the appetite, prevents spasms and intestinal fermentations. It is highly recommended to use cumin with parsimony, since its flavour is very intense, spicy and it has just an acrid hint.

 Let’s have a look at the recipe now: 

we need about 50g chickpeas per person, 1 or 2 small zucchini, a small onion, some water or bouillon made with vegetables (onion, carrot, celery, tomatoes, herbs, extravirgin olive oil, a pinch of salt) coriander, turmeric and black cumin, salt and pepper, extravirgin olive oil.

 As for how to prepare chickpeas, the process takes a little bit longer, since we need to make the pulses to rest into a bowl full of water for a night: we will help to make the cooking process easier and cheackpeas will taste softer by adding also a sprinkle of salt or bicarbonate. Next morning, in a typical pot made of clay, pour some extra virgin olive oil, add rings of onion, chopped celery and carrot, a couple of small cherry tomatoes, one or two cloves, coriander, hot pepper, salt, chickpeas and water to cover them. We let chickpeas boiling very slow until they get done, tastefully little crunchy outside and soft inside. 

Once chickpeas are done, wash and dice zucchini and then fry gently some chopped onion in few drops of extravirgin olive oil for a couple of minutes, add chickpeas, zucchini and cover them with some bouillon made with vegetables. Sprinkle a pinch of salt and pepper and let the soup boiling. You won’t need to cook it for a long time, (about 10/15min) since chickpeas are almost cooked and zucchini taste better when they are still little crunchy. Please, won’t forget to add half coffee spoon of coriander, turmeric and cumin, but only few minutes before the soup is done, in order to keep almost intact and distinct the different aromas of the spices.  Serve the soup with cubes of warm bread and cheer the arrival of the new season with a glass of rosé wine. On this occasion, I chose a rosè wine coming from Provence (Château Routas Rouvière): fresh delightful pairing with the warm flavours of the Mediterranean cuisine.

Buon Appetito and enjoy a good weekend!

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