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
- Heat a large saucepan over medium heat.
- Dry roast all the Barhat spices, for about a minute, and set aside.
- Heat the oil in the saucepan.
- Add onions and garlic and saute for about 2 minutes, until the onions are soft.
- Add the diced tomato and cook, stirring occasionally, for about 3 more minutes.
- Add carrots and potatoes, and continue to cook.
- Add the Bahrat powder you roasted separately, bay leaf and saute the veggies a few more minutes to combine the juices, flavours, and spices.
- 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.
- Add the boiled chickpeas.
- Lower the heat to a simmer and continue to cook for 5 to 10 minutes.
- Turn the heat off, add lemon juice, and some chopped parsley and put the lid on.
- Let it rest for about 5 minutes.
- Serve with fresh chopped parsley and nutritional yeast (optional) on top.