Vegan Chickpea Flour Soup

I saw this recipe on the kitchn and it immediately reminded me of a Moroccan soup my mother makes with semolina flour (for which no decent recipe exists in English.... I should probably fix that). I liked the idea of swapping the semolina for chickpea (aka garbanzo) flour since chickpeas contain more protein.

The best part is that it's super simple and barely requires anything out of the ordinary pantry-wise (assuming, like me, you stock chickpea flour....) so it can be made almost anytime.

The soup does tend to clump, so add the chickpea flour slowly and evenly while whisking. Or, use an immersion blender at the end to break up any lumps.

This soup keeps ok, though it does get clumpier. And you might need to add a touch of water. However, it's certainly best the day of. It's so simple and fast though (takes under 10 minutes from start to table!), that making just one or two servings at a time is worth it.

As is, I would say it makes about 4-5 decent bowl fulls.

Ingredients
6 cups water
1/4 cup olive oil
2-3 large cloves of garlic peeled (but left whole)
1 tablespoon ground cumin
1 tsp salt (or to taste)
1 cup chickpea flour
4 scallions (green onions), diced into rings (green/top part only)
1 lemon, cut into wedges

1. Prep the stock. Mix the water, oil, garlic, cumin, and salt in a saucepan over high heat. Bring to a boil, and allow to boil for about a minute.

2. Lower the heat, and slowly whisk in the chickpea flour in small bits (to ensure against clumping). Whisking all the time.

3. Return to higher heat and boil about 3ish minutes until the soup has thickened quite a bit.

4. To serve, sprinkle with scallions and serve with a lemon wedge (which you squeeze into the soup).