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Chickpea and turmeric soup
A thick chickpea soup with a touch of turmeric: blended in the bowl and served with a drizzle of oil.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Chickpeas, dry, raw 200 g soaked for 12 hours
- Fresh onion 50 g
- Carrot, raw 50 g
- Extra virgin olive oil 20 g
- Turmeric, ground 2 g
- Fine salt 5 g
- Water 900 g
Steps
-
1 Chop the onion and carrot. Bimby
5 sec · speed 5
-
2 Add the oil and saute. Bimby
3 min · 100 °C · speed 1 · reverse
-
3 Add the chickpeas, turmeric, salt and water and cook. Bimby
25 min · 100 °C · speed 1 · reverse
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4 Blend until smooth. Bimby
1 min · speed 10
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 237 kcal | 79 kcal |
| Protein | 9.9 g | 3.3 g |
| Carbohydrate | 32.9 g | 11.0 g |
| Sugars | 6.4 g | 2.1 g |
| Fat | 8.1 g | 2.7 g |
| of which saturates | 1.0 g | 0.3 g |
| Fibre | 6.0 g | 2.0 g |
| Salt | 1.30 g | 0.43 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.