Joan Nathan Chickpea Soup
A rich and flavorful chickpea soup inspired by Jewish and Mediterranean traditions, packed with nutritious vegetables and aromatic spices. Perfect for any occasion.
Equipment
- Large Pot
Ingredients
Chickpeas
- 2 cups dried chickpeas or 3 cans, drained and rinsed
- 1 large onion finely diced
- 3 medium carrots peeled and chopped
- 2 stalks celery thinly sliced
- 3 cloves garlic minced
Spices and Seasonings
- 2 tsp cumin
- 1 tsp turmeric
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
Liquids and Garnishes
- 8 cups vegetable or chicken stock
- 1 lemon juiced
- 2 tbsp olive oil
- Fresh parsley or cilantro chopped, for garnish
Instructions
- If using dried chickpeas, soak them overnight in plenty of water. Drain, rinse, and boil for about 1 hour, or until tender. If using canned chickpeas, rinse them thoroughly.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until vegetables are softened and aromatic.
- Add cumin, turmeric, and smoked paprika to the vegetables. Stir well and cook for 1-2 minutes to toast the spices.
- Add chickpeas and vegetable or chicken stock to the pot. Bring to a boil, then reduce heat and simmer for 30-45 minutes, allowing the flavors to meld.
- Season with salt, black pepper, and lemon juice to taste. Stir occasionally while the soup simmers.
- Ladle soup into bowls and garnish with fresh parsley or cilantro. Optionally, drizzle with olive oil or add a dollop of yogurt before serving.
Notes
This soup can be made ahead and tastes even better the next day. It's also freezer-friendly for up to 3 months. Feel free to adjust the spices to your taste!