Lebanese Chickpea Soup

Ingredients

• 1 tbsp cumin
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp red pepper flakes
• 3 cups cooked chickpeas
• 2-3 tsp za'atar
• 2-3 bay leaves
• 1 roasted, chopped bell pepper
• Salt to taste
• 2 tbsp parsley (chopped)

Method

1. Place garlic cloves and cumin seeds in mortar or in a food processor. Crush into a coarse paste.
2. Place olive oil in a large pot or Dutch oven along with the crushed garlic and cumin. Turn heat to medium low and saute until the garlic and cumin are very aromatic, about a minute.
3. Add the tomato paste, paprika and red pepper flakes to the pot and stir to mix. Continue to saute for a couple of minutes.
4. Add the chickpeas to the pot along with the za'atar, roasted red peppers and bay leaves. Stir to mix.
5. Add 2 cups water to the pot and bring to a boil over medium heat. Cover the pot and cook 10 minutes for the flavors to merge and for the stew to thicken. Remove the lid in the last two minutes of cooking. I like crushing some of the chickpeas with the ladle to help thicken the stew.
6. Add salt to taste, stir in the parsley and turn off heat. Serve the chickpea stew hot or warm.