Best Spiced Chickpea Soup Recipes

MOROCCAN SPICED CHICKPEA SOUP

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.

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
• Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
• Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
• Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

MOROCCAN SPICED CHICKPEA AND LENTIL SOUP

Steps:

• In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
• Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
• Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
• Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
• Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
• Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
• Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
• Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
• Add spices and saute for 1 minute.
• Add tomatoes, chickpeas, broth and sugar.
• Season with salt and freshly ground black pepper.
• Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
• Simmer gently for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some of the chickpeas.
• Stir in spinach and heat through.
• Season with salt and pepper, to taste.

MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP

Steps:

• Saute onions in in oil on med heat for about 3 mins in a dutch oven.
• Add garlic, ginger and all of the spices up to the salt and saute another minute.
• Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
• Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
• Take off heat, add lemon juice and stir.
• Add yogurt a little bit at a time and stir.
• Stir in cilantro.
• Serve with naan or chapati.

CHICKPEA SOUP WITH SPICED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
• Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
• Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
• Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
• Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

SPICED CHICKPEA AND TOMATO SOUP

Steps:

• grind spices and cook for three minutes add tomato and bean, cook for 15 minutes. Grind up add sour cream

SPICED CHICKPEA SOUP

Steps:

• Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
• Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• 1. Heat olive oil in a large pot over medium-high heat. Add onion garlic and sausage 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 (or hand blender) 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.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• 1. Heat vegetable oil in a large stock-pot over medium to medium-high heat.
• 2. Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
• 3. Add the garlic, and sauté the garlic for 1 minute.
• 4. Add the cinnamon, cumin, cayenne pepper and paprika, and cook the spices for about 1 minute.
• 5. Now add the broth, tomatoes, and the chickpeas; stir to mix.
• 6. Bring soup to a boil, then reduce the heat to a simmer, cover the pot, and simmer the soup for 45 minutes.
• 7. After the 45 minutes of cooking time, remove about half of the chickpeas, and place them in a bowl.
• 8. Using a potato masher; mash the chickpeas.
• 9. Once mashed, add the chickpeas back to the pot, then add the spinach; stir the soup.
• 10. Season the soup with a bit of salt, if desired, and serve the soup immediately.

MOROCCAN SPICED CHICKPEA SOUP

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.

SPICED CHICKPEA SOUP WITH CRISPY, CRUNCHY CROUTONS

Steps:

• Coat the bottom of a large pot with olive oil and add the onion, celery, and carrots. Season with salt and a pinch of red pepper. Bring to medium heat and cook the veggies for 7 to 8 minutes or until they begin to soften. Toss in half of the garlic, half of the rosemary, and the cumin and coriander, and cook for 3 to 4 minutes more.
• Drain the chickpeas and add them to the pot along with the stock, bay leaves, and 2 cups water. Bring the liquid to a boil (BTB), reduce to a simmer (RTS), and cook for 1 1/2 to 2 hours; at this point the chickpeas should be very soft. Turn off the heat and season the cooking liquid with salt; taste to make sure it's delicious and reseason if needed.
• Coat the bottom of a skillet with olive oil and add the remaining garlic, rosemary, and pinch of red pepper. Bring to medium heat and add the bread, cooking until the cubes become golden and crispy, 6 to 8 minutes. Remove the croutons from the oil, drain on paper towels, and sprinkle with salt. These little guys will absorb a LOT of oil, but if there is any left in the pan, add it to the pot with the chickpeas.
• Working in batches, purée the soup in a blender or food processor (OR you can use my favorite piece of kitchen equipment-the food mill) until very smooth. If the soup is too thin for your taste, cook it down; if it's too thick, add a bit more stock. Taste to make sure the seasoning is perfect, then ladle the soup into serving bowls, top with the croutons, and add a drizzle of big fat finishing oil.
• I have found, through the course of my travels, that home cooks are scared to death of stock, which is totally ridiculous because it's one of the easiest things to make. With my foolproof method in hand, you should never have to reach for a can or a box of it again (unless in a super-pinch). So here's how it goes: Put carrots, onions, celery, and garlic in a large pot with a little oil, then sweat over medium heat for 7 to 8 minutes or until they start to soften. Add chicken legs and thighs, skin and fat removed. Fill the pot with water and then BTB, RTS, STS (bring to a boil, reduce to a simmer, skim the scum).
• What do I mean by scum? Well, sometimes you may see some foam and fat on the surface of the stock. My Italian chef friends don't bother to remove it, they just cook it right back in; it gives the stock more flavor. I have a tendency to agree with this approach, but if you want to be a purist-go for it, skim away. Then simmer the stock for 2 hours, strain it, put it in your recycled Chinese soup containers, toss it in the freezer, and use it for whatever the heck you want to. THAT my friends, is how you make stock.
• This recipe is best when you cook your own beans, so plan ahead.