Soup-e Felfel (سوپ فلفل) — Persian-Style Creamy Pepper and Chickpea Soup

• 200 gOnion, finely diced (about 1 large)
• 30 mlVegetable oil (about 2 tbsp)
• 250 gCarrots, peeled and diced (about 2 medium)
• 300 gBell peppers, deseeded and diced (red preferred) (about 2 medium)
• 400 gTomatoes, grated or finely chopped (or use canned crushed tomatoes)
• 8 gFine sea salt (about 1 1/4 tsp, plus more to taste)
• 1 gGround black pepper (about 1/2 tsp)
• 2 gGround turmeric (about 1 tsp)
• 900 mlWater (plus up to 150 ml to adjust thickness)
• 240 gCooked chickpeas, drained (about 1 1/2 cups; canned is fine, rinsed)
• 500 mlMilk (whole milk for best body)
• 20 gCorn flour (about 2 1/2 tbsp; for thickening)
• 60 gSpring onions, thinly sliced (about 4–5; green and white parts separated)
• 60 gGrated cheese (mild melting cheese such as mozzarella or a young Kashkaval-style cheese)

Instructions

1. 1

   In a heavy pot, warm the vegetable oil over medium heat for 1 minute. Add the diced onion and cook 8–10 minutes, stirring often, until soft and translucent but not browned. Stir in turmeric, black pepper, and the measured salt; cook 30 seconds to bloom the spices and perfume the oil.

2. 2

   Add the diced carrots and bell peppers. Reduce heat to medium-low and cook 10–12 minutes, stirring every 2 minutes, until the vegetables soften and release their sweetness. Add the grated or chopped tomatoes and cook 6–8 minutes, uncovered, until the mixture thickens slightly and smells jammy rather than raw.

3. 3

   Pour in 900 ml water and bring to a gentle boil over medium-high heat, about 5 minutes. Reduce to a steady simmer, cover, and cook 15 minutes, stirring once or twice, until carrots are very tender. Add the cooked chickpeas and simmer uncovered for 5 minutes to warm through and lightly infuse the broth.

4. 4

   Turn off the heat. Blend the soup until very smooth using an immersion blender, or carefully in a countertop blender in batches (do not fill above halfway). Return to low heat. If the soup is thicker than you like, add up to 150 ml additional water, 1–2 tablespoons at a time, stirring well.

5. 5

   In a bowl, whisk the corn flour with 120 ml of the milk until completely smooth with no lumps. Stir the remaining milk into the pot, then slowly pour in the corn flour slurry while stirring continuously. Cook on low heat for 6–8 minutes, stirring often, until the soup gently thickens and turns velvety; do not let it boil hard.

6. 6

   Taste and adjust seasoning with a small additional pinch of salt if needed. Ladle into warm bowls. Top each serving with a small handful of grated cheese so it softens from the heat, and finish with the sliced spring onion greens. Serve immediately while the texture is silky and the aroma is fresh.