You’ll find this recipe in chapter 2 from Omid Scobie book!
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- Place a steamer basket in a large pot with 1 quart of the water. Bring to a boil over high heat. Steam the broccoli in the basket for 15 minutes, or until the broccoli is tender. (See “A Note on Steaming” on page 117 of Soup Cleanse Cookbook for more tips on steaming.) Reserve the steaming water.
- In a medium pot over medium heat, warm the oil. Cook the scallions for 5 minutes, or until they are soft and translucent. Stir in the chickpeas, the water reserved from the steamed broccoli, and the remaining ½ quart water and cook for 1 hour (or 15 minutes for the canned chickpeas), or until the chickpeas are tender.
- Stir in the hempseed, salt, red-pepper flakes, lime juice, and lime peel and cook for a few minutes. Using an immersion blender, puree the soup until smooth (or puree the soup in a countertop blender and then add back to the pot).
- Stir in the steamed broccoli, cilantro, and mint and cook on medium for 2 to 3 minutes just to reheat the broccoli.
- Ladle into warm bowls.