This is one of the oldest soups of the Ottoman kitchen dating back to 15th century. We have first come across this recipe in Marianna Yerasimos's "Osmanli Mutfagi - Ottoman Kitchen". Probably because it is not easy to cook chickpeas in a short time (they need to be soaked in water overnight) the soup was abondened in modern times for easier, quicker soups such as the lentil soup, which has a similar consistency.

While we do not wish to promote canned vegetables on our site, we shall make an exception for this recipe. This is simply due to the fact we like this soup so much that when the urge is there we can't wait for the next day.

Also, canned fully cooked chickpeas present a good alternative especially with the organic brands, which can be found in grocery stores.

Heat the olive oil or butter in a non-stick soup pan and add the flour. Cook the flour over medium heat while continuously turning with a wooden spoon. Gradually add the chicken broth while continuing to stir the mixture. Be patient during this step not to end up with clumps of flour. Once all the broth is mixed in, add the chickpeas, cumin, cinnamon and salt. Simmer at low heat for 10 minutes.

Pour the mixture into a food processor and turn at low speed for no more than 1 minute.

Note: Yerasimos's recipe does not have the flour. We like the consistency of the soup much better with the flour since chick peas have a tendency to accumulate at the bottom of the soup pan if left alone without a thickening agent to suspend them in the liquid.