5 Reviews

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

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UmmBinat March 06, 2010

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.

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JustJanS September 06, 2009

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.

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mersaydees March 29, 2009

This sounded delicious but I really needed to lower the fat content. I skipped all of the oil and the sautéing by just adding the veggies to the soup to cook. This soup provides a wonderful aroma while cooking and the soup lives up to it's promise. The lemon gives it a lively edge but start with a small amount and add if wanted just as the recipe suggests. A little goes a long way in this. I didn't have any fresh cilantro so it had go go without the garnish *sigh*. Made for Photo Tag.

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Annacia January 16, 2009

We soup lovers enjoyed this one - for most part June has been chilly making soup perfect for lunch - or supper. Twelve garlic gloves seem a lot but made for great garlicy soup -giving the chickpeas flavor. Other then using only one tablespoon of cilantro using parsley for the rest made as posted for a great tasting soup we all enjoyed. Loved the combination of the seasonings in this soup.

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Gerry June 28, 2008
Tunisian Garlic and Chickpea Soup