Chickpea Soup

Categories: Spleen Qi Vacuity

Main Action: Strengthens the Spleen
2-hour preparation time Serves 4
1.5 cups chickpeas (garbanzo beans) – neutral, sweet; HT, ST
1 medium carrot diced- neutral, sweet; LV, LU, SP & Improves Qi Circulation
1 onion diced — warm, pungent, LU, ST & promotes sweating
1 stalk of celery sliced-Bitter, sweet, cool, LV, ST — reduces damp & clears heat
5 cloves sliced garlic-acrid, warm/hot, sweet, salty, HT, LV, LU, SP — strengthens Yang, drains damp and phlegm
1 teaspoon minced garlic
2 twigs rosemary- warm, sweet, pungent, HT, KD, LU, SP — strengthens yang, reduces phlegm and warms the cold
2 twigs thyme-warm, bitter, pungent, LU, SP —resolves phlegm
black pepper-hot, sweet, pungent, KD, HT, LI, ST- warms, reduces damp and phlegm, reduces toxins
salt-salty, cold, KD, LI, ST,SP- clears heat and reduces phlegm and toxin
olive oil-neutral, sweet, SP, LV
Preparation and cooking:
Soak the chickpeas overnight in water. Drain chickpeas and cover again with water to 2 inches above the lever of the chickpeas. Add sliced garlic, rosemary, and thyme. Simmer partially covered for one hour. Remove thyme and rosemary twigs. Add carrot, onion, celery, salt and pepper. Cook for another 30 minutes or so. Add some more water. Beat the soup with and egg beater until partially pureed. Add minced garlic and cook a few more minutes. Add olive oil and serve.