Middle Eastern Chickpea Soup

  • 1 large red potato, diced (about 2 cups)
  • 4 C water
  • 3 to 4 C reserved potato-cooking liquid
  • 2 C vegetable stock
  • 4 C cooked chickpeas (two 15-oz. cans, drained and rinsed)
  • 1 Tbs. fresh mint (or 1 tsp. dried)
  • 2 Tbs. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 3 garlic cloves, minced or pressed
  • 2 tsp. salt
  • 1 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 tsp. turmeric
  • 1/8 to 1/4 tsp. cayenne
  • ground black pepper to taste
  • 2 C diced tomatoes (or 2 cans petite diced tomatoes, rinsed and drained)

  • chopped fresh parsley
  • lemon wedges

Boil the potatoes in the water until very soft and then drain, reserving the cooking liquid. In a blender, combine the potatoes with about 1 cup of the cooking liquid or stock and puree; then transfer to a soup pot. Combine the chickpeas, mint and about 2 cups of the cooking liquid and/or stock and blend until very smooth. Add the chickpea puree to the soup pot and heat gently, stirring frequently.

Meanwhile, in a skillet, heat the oil and sauté the onions, garlic, salt, cumin, coriander, turmeric, cayenne and black pepper until the onions are translucent, about 10 minutes. Stir the sautéed onions into the soup. If the soup is too thick, add more cooking liquid, water or stock. When the soup is hot, stir in the diced tomatoes and cook for a few more minutes. Add more salt and black pepper to taste.

Serve topped with parsley and offer lemon wedges on the side.

Date Added:May 23, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner
Courses:Main Course, Soup



2008, 2009
Makes about 10 cups per recipe. 3 Points per cup.