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Chickpeas Siga Soup
🇪🇹 Ethiopian

Chickpeas Siga Soup

🇪🇹 Ethiopian

A clear, restorative ethiopian soup starring chickpeas — light on the palate, big on aroma. About 43 minutes from fridge to table.

Prep 10 min Cook 33 min Serves 4 Easy

Ingredients

  • Saltto taste
  • Onion1, diced
  • Garlic3 cloves, minced
  • Chickpeas2 cans
  • Fresh Cilantrosmall handful
  • Potato3
  • Stock or Broth1 litre
  • Niter Kibbeh1 tbsp
  • Berbere1/2 tsp

Instructions

  1. 1

    Sweat the onion in the Niter Kibbeh until translucent but not browned, about 5 minutes.

  2. 2

    Add the garlic and berbere and cook for 30 seconds more.

  3. 3

    Pour in the stock, bring to a simmer, and add the chickpeas.

  4. 4

    Simmer gently until the chickpeas is just cooked through and the broth tastes rounded.

  5. 5

    Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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