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Summer Chickpea Soup with Citrus Bitters, Yogurt and Cilantro

Don't be afraid of adding bitters to soups and stews. In this recipe they add an essential note of spice and citrus that really made this soup taste complete. This recipe is perfect for a summer night out back beneath the sunset.

Garden or farm fresh tomatoes are a must, if you don't have them the soup will do without. Adding mealy, sad grocery tomatoes would be a real shame.


• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• Fine-grain sea salt
• 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained
• 4 cups vegetable or chicken broth
• 2 cloves minced garlic
• 1 tomato or a handful of cherry tomatoes
• 1/4 teaspoon saffron threads or a small pinch curry powder
• 3 large egg yolks, lightly beaten
• 1 cup plain organic yogurt
• 1 teaspoon DRAM Citrus Medica Bitters
• Smoked paprika
• Small bunch fresh cilantro, chopped


  1. In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.
  2. Stir in the chickpeas, and then add the broth and garlic. Bring to a simmer and remove from heat.
  3. In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. This will warm the yogurt egg mixture without causing the eggs to scramble upon hot contact. Very slowly whisk this mixture back into the pot of soup.
  4. Return the pot to medium heat, add tomatoes and bitters and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.
  5. Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped fresh cilantro.


Dinner is served!


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