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    You are in: Home / Recipes / Moroccan Spiced Chickpea or Garbanzo Soup Recipe
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    Moroccan Spiced Chickpea or Garbanzo Soup

    Moroccan Spiced Chickpea or Garbanzo Soup. Photo by Sherilyn Hanson

    1/2 Photos of Moroccan Spiced Chickpea or Garbanzo Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    nsomniak6's Note:

    Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.

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    Serves: 6



    Units: US | Metric


    1. 1
      Saute onions in in oil on med heat for about 3 mins in a dutch oven.
    2. 2
      Add garlic, ginger and all of the spices up to the salt and saute another minute.
    3. 3
      Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
    4. 4
      Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
    5. 5
      Take off heat, add lemon juice and stir.
    6. 6
      Add yogurt a little bit at a time and stir.
    7. 7
      Stir in cilantro.
    8. 8
      Serve with naan or chapati.

    Ratings & Reviews:

    • on November 19, 2014


      wow! my tastebuds thank you! I followed the recipe exactly because it sounded so good. I'm not a big cilantro fan, so i almost stopped the recipe after tasting it before i added the lime, yogurt and cilantro! Those three things blended perfectly! I love all the flavors you can taste separately :) mmm. My husband ate 3 HUGE bowls (out of a serving bowl), and literally licked his plate clean! Between he and I we finished the entire recipe in 3 meals. Not something to be proud of, but a huge compliment to the chef! It has been added to our weekly staples!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2013


      Thank you for sharing this very tasty soup

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2012

      I love soups and Moroccan dishes so IMHO this is a very worthwhile addition to the recipe collection. I subbed sweet potato for potatoes since I am a diabetic.White potatoes raise my glucose reading almost immediately. Isn't it great how chick peas go with everything?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Moroccan Spiced Chickpea or Garbanzo Soup

    Serving Size: 1 (491 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 333.4
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.4 g
    Cholesterol 5.3 mg
    Sodium 1002.0 mg
    Total Carbohydrate 60.8 g
    Dietary Fiber 11.0 g
    Sugars 9.4 g
    Protein 12.3 g

    The following items or measurements are not included:

    vegetable broth

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