Chickpea soup with fresh coriander

Recipe from: 7/1/2006 12:00:00 AM
chickpea soup

Ingredients 14
Servings 1
Minutes 20


Serving Change
  • 500
    dried chickpeas, soaked overnight in cold water
  • 1
    onion, chopped
  • 2
    carrots, chopped
  • 2
    celery sticks, chopped
  • 2
    salt and freshly ground black pepper, to taste
  • 60
    olive oil
  • 2
    garlic cloves, chopped
  • 2
    rosemary sprigs
  • 1
    whole red chilli
  • 200
    spinach, finely chopped
  • 400
    tinned chopped tomatoes
  • 100
    olive oil (for serving)
  • 200
    dukka (for serving)
  • 50
    fresh coriander (for garnishing)


1. Drain the chickpeas and place in a saucepan with 3,5 litres cold water and the onion, carrot and celery. Bring to the boil. (Don't add salt ? the chickpeas will not soften.) Skim off any foam that forms on the surface and simmer until the chickpeas are soft ? this will take about an hour. Add salt during the last 30 minutes of cooking time. Purée two thirds of the chickpeas with the cooking liquid until soft and keep the remaining third whole.

2. Heat the olive oil in the same saucepan and sauté the garlic, rosemary and chilli. Add the spinach once the flavours start to develop. Stir-fry the spinach until soft and add the tomatoes. Season to taste with salt and black pepper. Remove the rosemary sprigs and add the chickpea purée and the whole chickpeas. Bring to the boil and taste again.

To serve: Place the soup into bowls and drizzle with olive oil. Lastly, garnish with dukka and fresh coriander.


Read more on: pulses  |  soup

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