Fusion, Soup

Saffron-flavored lentil and chickpea soup with lemon-flavored cream cheese and chickpea cream

This soup has very exciting flavor combinations! The saffron taste from the rich tomato soup goes very well together with the fluffy and lemony chickpea and cream cheese cream. I also like how the dish gives me associations to saffron buns and cheesecake 🙂 (The recipe is inspired from the book “Smaker från Saltå Kvarn” by Åsa Swanberg.)

Serves 4-5

Saffron-flavored chickpea soup

400 g cooked chickpeas (drained weight)
1 dl dried red lentils, rinsed
1 onion, chopped
1 garlic clove, crushed
500 g crushed tomatoes
5 dl water
1 g saffron
0.5 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a pan and fry the onion for one minute. Add the garlic and fry for another minute. Add the remaining ingredients and simmer for 10 minutes. Serve the soup with a large dollop of lemon-flavored cream cheese and chickpea cream (recipe below).

Lemon-flavored cream cheese and chickpea cream

230 g cooked chickpeas (drained weight)
200 g cream cheese
1 garlic clove, crushed
Zest from one lemon
0.5 tsp herb salt
1 pinch of ground black pepper

Blend all ingredients in a food processor until smooth and fluffy.

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