Spiced Chickpea Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 289.9
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.5 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 11.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Spiced Chickpea Soup calories by ingredient
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from The Big Book of Vegetarian from The Big Book of Vegetarian
Number of Servings: 5


    1 1/2 cups dried chickpeas
    1 bay leaf
    7 cups of water
    2 tablespoons of olive oil
    2 cups of chopped onion
    4 cloves garlic, minced
    1/2 teaspoon red pepper flakes
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon of salt, or more to taste
    2 tablespoons fresh lemon juice
    1/2 cup chopped parsley


Put chickpeas in a large pot and add water to cover by about 3 inches. Bring to a boil over high heat and boil for 2 to 3 minutes. Remove from heat, cover, and let soak for 1 to 2 hours. Drain and rinse.

In a large pot, combine the chickpeas, bay leaf, and 7 cups of water. Cover and bring to a boil. Reduce heat and simmer, partially covered, until the chickpeas are almost tender, about 1 1/2 hours.

In a medium skillet over medium heat, warm oil. Add the onion, and cook, stirring often, until softened, about 5 minutes. Add the garlic, red pepper flakes, cumin, coriander, ginger, and cinnamon and cook, stirring often, until fragrant, 2 to 3 minutes. Add the onion mixture to the chickpeas and simmer until the beans are tender, about 30 minutes. Stir in the salt.

Discard the bay leaf. Transfer half the soup to a blender or food processor and process until smooth. Pour the puree back into the soup pot. Add additional water if necessary to thin the soup. Add the lemon juice. Stir in the parsley and taste to see if additional seasoning is needed. Ladle into bowls.

Number of Servings: 5

Recipe submitted by SparkPeople user MADEMCHE.

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