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Even though my sweet mother did not cook chickpeas, I love them. She still never cooks them despite the fact that my dad loves them, so whenever I cook chickpeas I make for my father too! This is a simple but tasteful soup with zucchini and parsley scented with cumin and turmeric. Another way to enjoy this wonderful legume!
Have a lovely weekend, my dear friends!
Ingredients (serves 4):
2 medium zucchini, diced
1 medium onion, finely chopped
6 Tbsp olive oil
340 gr. chickpeas
6 cups hot water
1Tbsp parsley, finely chopped
salt and pepper
Cook chickpeas in boiling water for 30 minutes. In the meantime saute onion in a pot. Add zucchini and half-cooked chickpeas. Stir for a while. Pour hot water, cumin, turmeric, parsley and season with salt and pepper. Allow to cook for another 15-20 minutes. Enjoy!