Mediterranean Savor: Couscous soup

◼  I made this soup with the stock obtained from cooking some chickpeas when preparing hummus (chickpeas paste).

Add to the stock, together with the onion and some chickpeas, a little water to reduce the concentrate, one stalk celery, finely chopped (optional, if I have it, I add it) and rectify the salt.  

 
Once boiled, crush everything with an electric mixer to get a liquid and homogeneous mixture. Add ½ coffee cup or 3 tablespoons, per liter of stock, of a blend of couscous with flower petals from organic farming, already prepared, which I buy in the store in the section of organic foods.  

◼  It is a soup, ideal for supper, since it makes you feel better and with calming effect.

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Mediterranean Savor: Golden noodle soup

◼  I made this soup with the stock obtained from cooking some chickpeas when preparing hummus (chickpea paste).

Add a little water to the stock to reduce the concentrate and rectify the salt. Bring to boil and add the noodles; when ready (practically in less than 10 minutes), pour the sauté garlic with sweet paprika over the soup.

◼  For the sautéed garlic: Chop one clove garlic finely, sauté it in a little extra virgin olive oil and add the tip of a coffee spoon of sweet paprika.

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