This is a simplified version of a recipe I found on Kalyn’s Kitchen. I’m thinking about skipping the bullion cube and replacing it with cumin, especially since I completely forgot the bullion cube the second time and noticed little difference. 🙂 Nutrition data here.
Ingredients (except salt, pepper and olive oil)
- 1 can of chickpeas (approximately 400g)
- 1 chicken boullion cube (replace with celery)
- 1 yellow onion
- 1 garlic clove
- Some lemon juice
Kitchen utensils
- Chef’s Knife
- Saucepan
- Cutting board
- Immersion blender
- Ladle
Instructions
- Put 2 cups (500ml) of water with a the bullion cube in it, to a boil.
- While waiting for the water to boil, chop the onion and garlic.
- Drop onion, garlic, salt and pepper into the saucepan.
- Let it cook for 5 minutes, stir occasionally.
- Serve in a bowl and pour olive oil and lemon juice on top.