moroccan chickpea soup


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Servs: 6   Prep:

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  • add   3 tablespoons unsalted butter
  • add   1 teaspoon black pepper
  • add   2/3 cup chopped fresh cilantro
  • add   1 small celery rib (including leaves), finely chopped
  • add   1/2 cup chopped fresh parsleyAccompaniment: lemon wedges
  • add   1 teaspoon turmeric
  • add   1/2 teaspoon cinnamon
  • add   4 cups vegetable broth (preferably organic) or chicken broth
  • add   1 1/2 cups dried chickpeas
  • add   8 cups water
  • add   2 oz dried <I>capellini,</i>broken into 1-inch pieces, or fine egg noodles (3/4 cup)
  • add   1 cup lentils
  • add   1 large onion, finely chopped
  • add   1 (35-oz) can whole tomatoes, drained


  1. Prepare chickpeas: Soak chickpeas in water to cover
  2. by 2 inches 8 to 12 hours.
  3. Drain chickpeas and rinse well. Transfer to
  4. a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender,
  5. 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid
  6. (if not, add more water).
  7. Coarsely purée tomatoes in a
  8. food processor.
  9. Cook onion and celery in butter in a 4-quart heavy pot over moderately
  10. low heat, stirring occasionally, until softened. Add turmeric, pepper,
  11. and cinnamon and cook, stirring, 3 minutes.
  12. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to
  13. a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
  14. Stir in pasta and cook, stirring, until tender, about
  15. 3 minutes. Stir in parsley, remaining
  16. 1/3 cup cilantro, and salt to taste.