Cumin-Scented Chickpea Soup

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric

1 400g/16oz can chickpeas, rinsed and drained
2 cups vegetable stock

2 tablespoons sour cream or yogurt to garnish

Serves 2-3
In a medium-sized pot, heat the olive oil over medium heat. Add onions and garlic and fry until onions are translucent. Add cumin and turmeric and fry for another minute. Add the chickpeas and vegetable stock. Bring to boil, then simmer covered for 10 minutes. Let cool a little before blending the soup until smooth. To get the right consistency, add more vegetable stock to thin the soup, or simmer another few minutes to thicken. Stir in sour cream  or yogurt. Ready to serve.

© Anja's Food 4 Thought. Recipe from