Sour chickpea soup Calories

Sour chickpea soup usually contains chickpeas, onion, water or broth, and an ingredient that gives it a tangy taste. Depending on the recipe, that may be lemon, sumac, or pomegranate molasses, with herbs or rice added as well.

Lemon, sumac, or pomegranate molasses gives sour chickpea soup its tang, depending on the recipe. Add the souring ingredient gradually and taste as you go, so it brightens the broth without overpowering the chickpeas.

Sour chickpea soup does not have one universally fixed regional recipe. It is part of home-style cooking traditions in Turkey, where the souring ingredient, grains, and seasonings can differ between regions and family recipes.

Yes, canned chickpeas work well in sour chickpea soup. Drain and rinse them, then add them toward the end of cooking; since they are already cooked, prolonged simmering can make them break apart.

Soak dried chickpeas before making sour chickpea soup to help them cook more evenly. If you are using chickpeas that have already been cooked, including canned ones, there is no soaking step.

Yes, sour chickpea soup can be made without yogurt. Many recipes get their tang from lemon, sumac, or pomegranate molasses instead; adding one of these also avoids the need for a yogurt-based tempering mixture.

Sour chickpea soup pairs well with plain rice, fresh bread, or a light salad. Since the chickpeas make the soup filling, a simple side lets its tangy broth remain the focus of the meal.

Cool leftover sour chickpea soup and refrigerate it in a covered container. Reheat only the amount you plan to eat; if the soup has thickened, stir in a little water to loosen it.

Yes, sour chickpea soup can be frozen in airtight, portion-sized containers. The chickpeas may soften after thawing, so stir the soup as it reheats and add a little water if its texture has become too thick.