Chickpea crème soup with cumin – a recipe by Martin Fauster

Chickpeas can be used in a variety of ways and are especially popular in the Middle East – as a spread, dip (hummus), falafel or in stews. Even in Germany these slightly nutty-tasting sources of protein are becoming increasingly popular. The taste of chickpeas is comparatively mild, which means they combine well with strong herbs and spices – from cumin through to fresh herbs.


Ingredients for 4 portions:
50 ml     olive oil
2             shallots, roughly chopped
50 g        fennel, roughly chopped
50 g        celery, cut into pieces
1             clove of garlic, pressed (incl. skin)
1             bay leaf
1             sprig of thyme
200 g     chickpeas (soaked the day before)
½ tsp     Annapurna curry powder
½ tsp     turmeric
1             fresh tomato, chopped
1             thin slice of ginger
1 l           vegetable stock
500 ml   tomato essence (see basic dishes)
¼ l          cream
Salt, pepper, cumin
15           saffron threads
3 tbsp   butter


Tips from Martin Fauster:

  • Make sure you follow the order in which you add the seasoning to this dish. Saffron and curry powder should only be fried lightly otherwise bitter compounds may arise.
  • Can be stored for 3 to 4 days in the fridge but is also suitable for freezing (the spices lose a little of their taste).


Preparation (c. 1,5 Hours):

Sauté the chopped shallots with the fennel, celery, garlic and herbs (bay leaf, thyme) in olive oil.
Add the soaked and drained chickpeas and fry briefly. Then add the chopped tomato and ginger.


Now add salt, pepper, followed by the turmeric, curry powder and the saffron threads.
Pour in the vegetable stock and tomato essence. Leave the soup to simmer for 45 minutes.


Add the cream and bring to the boil. Now remove a few chickpeas to be used as an addition to the soup later.


Blend the soup.


In order to remove items such as the skins of the chickpeas from the soup, pour the soup through a sieve.


To make the cumin butter, stir the ground cumin into brown butter (‘beurre noisette’ – see the “brown butter” video) at a ratio of two parts butter to one part cumin.

Divide the chickpeas, which were removed from the soup before blending, between the bowls. Mix the hot soup (e.g. with a hand blender) to create a foam and then pour into a hot bowl. Drizzle drops of the cumin butter into the soup.

About Martin Fauster

As chef de cuisine, Martin Fauster has shaped the culinary world of gourmet restaurant Königshof in Munich since 2004. His cuisine has been distinguished with a Michelin star and 18 points in Gault Millau.


Chickpea crème soup with cumin – a recipe by Martin Fauster — 1 Comment

  1. I’ve been absent for some time, but now I remember why I used to love this website. Thank you, I will try and check back more frequently. How frequently you update your site?

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