Chickpea Soup with Lemongrass and Ginger

A very satisfying and simple soup!

I used black chickpeas freshly cooked in my pressure cooker. I under-cooked the chickpeas a bit, and then simmered them with the bruised lemongrass and ginger as instructed. This was my first time using lemongrass and I was elated at the wonderful aroma and flavor it gave us. Toward the end of cooking you add some minced shallots , shallot oil, and turmeric. A squeeze of lime and sprinkle of cilantro finished it off.

Everyone enjoyed this. It was a light soup, vegan, and the very simple broth had a delicate and enjoyable flavor. I would have been quite satisfied if I were served this soup in a restaurant.

If you started with canned chickpeas this recipe could come together quickly - maybe 30 minutes?