Best Middle Eastern Garbanzo Soup Recipes

Moroccan Spiced Chickpea Soup image

Provided by Dave Lieberman

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Vegan Middle Eastern Soup image

Provided by InnerHarmonyNutriti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil or 2 tablespoons coconut oil
2 large onions, chopped
1 medium butternut squash, peeled and diced
2 large carrots, peeled, quartered and sliced
2 medium tomatoes, diced
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 (16 ounce) can chickpeas
1 teaspoon salt
pepper
1/2 cup cilantro or 1/2 cup parsley, chopped

Steps:

Heat oil and saute onions until brown.
Add vegetables and spices. Pour enough water to barely cover the vegetables.
Cover and let it to boil. Reduce heat and simmer until the vegetables are tender.
Add chickpeas, salt and pepper and cook another 15 minutes.
Infuse love and serve with cilantro or parsley on top!

Nutrition Facts : Calories 191.8, Fat 4.4, SaturatedFat 0.6, Sodium 482.8, Carbohydrate 36.2, Fiber 7, Sugar 6.4, Protein 5.2