Chickpea and Tomato Soup

How to prepare chickpea and tomato soup

1. Cook the chickpeas in water with bay leaves, according to the instructions here. They can be cooked a few days in advance and stored in their cooking water in the refrigerator.
2. In a pot, sauté the finely chopped onion and sliced carrots just until they soften a bit, about 5 minutes.
3. Add the spices (Turkish spice blend, cumin, turmeric, chili to taste) and sauté for another 1 minute.
4. Add the grated tomatoes and cook everything for about 10-15 minutes until most of the water from the tomatoes has reduced.
6. Add the cooked chickpeas, their cooking water (only 250ml), chicken broth, and chopped parsley. Season with salt and pepper. Bring to a boil. Cook for about 20 minutes, check that a carrot slice is tender.
7. Beat the egg with the lemon juice. Gradually add 2-3 ladles of hot soup and mix. Turn off the heat under the soup so it stops boiling, and add the egg mixture. Stir well until you feel the soup thicken slightly. Add more lemon juice if desired.
8. Serve plain or with 1 tablespoon of yogurt and a little chopped parsley.

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