i also use a little bit garlic, cumin and dried turmeric, add olive oil at the end as raw.

Very watery no flavor I did 4 cups water and still too watery

So easy and delicious! There was no food left but a bit of fresh parsley at home so I gave it a go, using 2 cans of chickpeas with their brine and 3 garlic cloves. A bit of marjoram and wild thyme from the Albanian mountains made it really savory. I WILL eat the whole thing. It’s like the child of hummus and Lebanese orange lentils soup.

The photos on yummly are very important to me as I choose what to cook and which yums to save. They serve as guides to how to prepare the recipe and how the final product should appear. As fairly new to Yummly, I am finding that each recipe author presents directions in a different manner. Some are very detailed and specific; while others are general. When I arrived at the step of blending my cooked chickpeas, it seemed as if the "soup" was too thin comparing it to the photo. Also even after soaking my beans for longer than inidicated, it took a very long time for the beans to soften in the cooking water. I was tempted to open a can of chickpeas to the blender to thicken it a bit. But if the intended effect is a thin creamy bisque soup, I would feel more confident knowing that. But all that being said, the soup was a success at the dinner party.