By Martha Rose Shulman
- Total Time
- About 2 hours 30 minutes, plus 6 hours' soaking
- Rating
- 4(120)
- Notes
- Read community notes
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Featured in: Chickpeas: The Mediterraneans Most Versatile Legume
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Ingredients
Yield:Serves four
- ½pound chickpeas (about 1⅛ cups), washed and picked over
- 2tablespoons extra virgin olive oil
- ½medium size red onion, chopped
- 2 to 3large garlic cloves, green shoots removed, minced
- 1teaspoon cumin seeds, ground
- ½teaspoon coriander seeds, ground
- Salt to taste
- 2tablespoons freshly squeezed lemon juice, plus additional for drizzling
- Chopped fresh mint for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
287 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
Step
2
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
Step
3
Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn’t stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
Step
4
Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.
Tip
- Advance preparation: The soup will keep for a few days in the refrigerator. Stir well when you reheat.
Ratings
4
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Cooking Notes
Annie
This is quite good. I had been using Emily Weinstein's recipe for simple chick pea soup (NYTimes) but thought to try this and liked it. I admit to using 2 cans of chick peas, drained and rinsed, because I had them and they needed to be used. Both this and Emily's are worth giving a try, Emily's is speedier for busy days.
Gay Rosenwald
Delicious. Used immersion blender because we like it a little chunky. Garnished with parsley.
Anna Ruth
This turned out very well. I used less lemon juice than the recipe calls for ( about 1 TBSP) but followed the rest of the recipe.
Tric
This is my go-to recipe anytime I make chickpeas, for any purpose, without pureeing. I could snack on them like candy, they are so good!
chloe miller
loved this -- it was delicious!a few things:-add spices right before blending -- i found that they boiled off when chickpeas were simmering-chickpeas don't have to be 100% tender after simmering -- you're just going to blend them anyway-highly recommend serving with fresh basil or cilantro on top with a side of freshly toasted bread
pattie
can canned chicken peas be used or will that ruin it?
Anne
Excellent, would not change a thing.
Kelly
delicious. must use dried soaked beans - WAY better than canned. also use chicken broth
Cam
This had a good taste, if a bit bland, but was much thicker than expected. If making again, I might use chicken or veg broth to thin.
Heidi
Fast and easy to make if you use canned chickpeas. Very tasty, and loved the addition of freshly squeezed lemon juice at the end!
Matt
An ideal recipe for the chickpeas I overcooked. Smooth and delicious.
Annie
This is quite good. I had been using Emily Weinstein's recipe for simple chick pea soup (NYTimes) but thought to try this and liked it. I admit to using 2 cans of chick peas, drained and rinsed, because I had them and they needed to be used. Both this and Emily's are worth giving a try, Emily's is speedier for busy days.
Anna Ruth
This turned out very well. I used less lemon juice than the recipe calls for ( about 1 TBSP) but followed the rest of the recipe.
Gay Rosenwald
Delicious. Used immersion blender because we like it a little chunky. Garnished with parsley.
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