Nohut Çorbası | Turkish Chickpea Soup

Thoroughly rinse the chickpeas in a colander under cold water and drain well. Peel the carrots and potatoes and cut them into approx. 1 cm cubes. Finely dice the onion and garlic cloves.

Heat the olive oil in a large pot. Sauté the onion and garlic cloves over medium heat for about 3 minutes until translucent. Add the tomato paste, diced carrots, and potatoes, and lightly roast for 2 minutes, stirring constantly, until fragrant.

Add the drained chickpeas to the pot and pour in the hot vegetable broth. Season with ground cumin, fine table salt, and ground black pepper. Bring to a boil, then reduce the heat, cover with a lid, and gently simmer for approx. 18–20 minutes until the potato and carrot cubes are fork-tender.