This chickpea soup is not only delicious, but it’s also healthy and packs a lot of nutritional power. It is perfect for those cold November days, or a quick hearty meal before rushing off to after school activities (for those who have children). It can be eaten as a meal or as a snack. You can make authentic Lebanese chickpea soup keeping all the ingredients intact. What makes it Lebanese are the rich spices (called Barhat) that go into this hearty soup.

Ingredients

  • 2 Tbsp olive oil
  • 1 yellow onion, large, sliced
  • 2 carrots, sliced
  • 2 potato, medium, cubed
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 350g (2 cups) cooked chickpeas, drained. Some people prefer to use canned which is okay for convenience.
  • 1 large  tomato, large, diced
  • 750ml (3 cups) light homemade or organic veggie broth or replace with water
  • 250ml (1 cup) water
  • 1 Tbsp tomato paste
  • 1 tsp paprika powder
  • ½ lemon juice
  • 1 handful of fresh parsley, chopped
  • 1 tsp chilli flakes
  • 1 Tbsp nutritional yeast
  • Barhat Spices
  • ½ tsp cinnamon, ground
  • ½ tsp cloves, ground
  • ⅓ tsp cardamon, ground
  • ½ tsp coriander seeds, ground
  • ½ tsp nutmeg, grated
  • 1 tsp ginger powder
  • 1 ½ tsp red peppercorns, finely ground

Instructions

  1. Heat a large saucepan over medium heat.
  2. Dry roast all the Barhat spices, for about a minute, and set aside.
  3. Heat the oil in the saucepan.
  4. Add onions and garlic and saute for about 2 minutes, until the onions are soft.
  5. Add the diced tomato and cook, stirring occasionally, for about 3 more minutes.
  6. Add carrots and potatoes, and continue to cook.
  7. Add the Bahrat powder you roasted separately, bay leaf and saute the veggies a few more minutes to combine the juices, flavours, and spices.
  8. Add the broth, tomato paste, paprika powder, chilli flakes and water; mix until well combined, turn up the heat to high and bring the mixture to a boil.
  9. Add the boiled chickpeas.
  10. Lower the heat to a simmer and continue to cook for 5 to 10 minutes.
  11. Turn the heat off, add lemon juice, and some chopped parsley and put the lid on.
  12. Let it rest for about 5 minutes.
  13. Serve with fresh chopped parsley and nutritional yeast (optional) on top.

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