Easy Chickpea Soup with Hildegardian Herbs

A simple, warming chickpea soup seasoned with galangal, bertram, and hyssop. Serve it simply with spelt bread or turn it into a heartier meal with egg, noodles, or chicken sausage.

Ingredients

• 5 tbsp chickpea flour, divided
• 2 tbsp butter
• 2 tsp salt
• ½ tsp galangal
• ½ tsp bertram
• ½ tsp hyssop
• 1 liter (about 4¼ cups) water, chicken stock, or vegetable broth
• Fresh lemon juice, to taste
• Fresh chives, finely chopped

Directions

1. Prepare the roux. Melt the butter in a medium soup pot over low heat. Add the galangal, bertram, hyssop, salt, and 1 tablespoon of chickpea flour. Stir continuously over low heat until the butter and flour form a smooth roux. Do not allow it to brown.
2. Prepare the chickpea mixture. In a separate bowl or pitcher, combine the remaining 4 tablespoons of chickpea flour with 1 liter of water, chicken stock, or vegetable broth. Whisk thoroughly until the flour is completely dispersed and the mixture is smooth and free of lumps.
3. Combine and cook. Slowly pour the chickpea mixture into the pot with the roux, stirring or whisking as you pour. Increase the heat and bring the soup to a gentle boil, stirring occasionally so the chickpea flour doesn't settle on the bottom or form lumps.
4. Reduce the heat and simmer gently until the soup is smooth, slightly thickened, and the chickpea flour is fully cooked.
5. Serve. Ladle the hot soup into individual bowls. Add a little fresh lemon juice to each bowl according to taste and sprinkle generously with freshly chopped chives.

Serving Ideas

Enjoy the soup on its own or serve it with spelt bread, a sliced hard-boiled egg, cooked noodles, or pieces of chicken sausage. For an especially hearty meal, you can combine several of these additions.

For detailed video instructions go to Hildegard's Way YouTube Channel