Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine.

Ingredients Nutrition

Directions

  1. Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
  2. Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
  3. Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.
Most Helpful

5 5

This is good. I added extra freshly squeezed lemon juice. Made for RECIPE SWAP #38 - March 2010 - Group 2 - Iced Vo Vo's.

5 5

I just made this for our lunch, and we were impressed-it's so delicious. I was also keen to cut back on the fat, but think it's an important part of the final taste, so halved it in both steps. I added the juice of half a lemon, then half of the next half which was just right for us. Next time I make this, I'd be inclined to add a couple of teaspoons of harissa to it for a bit of bite, but it is really, really good as is too. I used half water, half home made stock for a richer flavour.

5 5

Really enjoyed this basic and wholesome soup! Made as directed. 3 cups of chickpeas is basically a 16 ounce package. Thanks, Julie B's Hive! Made for PRMR.