Syrian Chickpea Soup for Oraynu
  • 2 cups potato, peeled, diced 
  • 4 cups water
  • 30 ozs chickpeas
  • 1 tbsp mint
  • 2 cups onion
  • 2 tbsps oil
  • 3 cloves garlic
  • 2 tsps salt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp turmeric
  • ¼ tsp cayenne
  • pepper
  • 2 cups canned tomatoes, chopped
Put water in soup pot. Boil potatoes until very soft. Using an immersion blender puree potatoes in soup pot.
Drain chickpeas, reserve liquid.
Add chickpeas to pureed potatoes and blend with immersion blender until very smooth or until desired texture is reached. You’ll likely need to add almost all of the chickpea liquid into the soup to facilitate blending and to adjust thickness of soup.
In a skillet sauce onions, garlic, salt, cumin, coriander, turmeric, cayenne and pepper until onions are translucent. Stir onion mixture into soup. Heat soup.
Add diced tomatoes and mint.Adjust seasonings.
Servings: 6
Yield: 8 litres
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