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Moroccan Chickpea Soup


The 15-Minute Vegetarian Gourmet, Paulette Mitchell, with minor changes by Eve

This quick and easy soup is high in protein and very satisfying.


30 ml 2 T. vegetable oil
2 carrots, grated
2 cloves garlic, minced
1 medium onion, finely chopped (1/2 to 1 cup)
350 ml1 & 1/2 c. cooked or 15-oz. can chickpeas, drained and rinsed
710 ml3 c. vegetable stock
79 ml1/3 c. tahini
30 ml2 T. lemon juice
15 ml1 T. chopped fresh parsley
4 ml3/4 tsp. ground cumin
2 ml1/2 tsp. black pepper
2 ml1/2 tsp. thyme leaves
1 ml1/4 tsp. powdered turmeric
1/16 to 1/8 tsp. cayenne pepper

Garnish: toasted sesame seeds, minced scallions, or finely chopped tomatoes, optional


In a Dutch oven or 3 & 1/2 to 5-quart saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.

Meanwhile, in a food processor, puree chickpeas, 1 cup of the vegetable stock, tahini, and lemon juice

Stir pureed mixture into Dutch oven. Add remaining ingredients including remaining stock. Cover and cook for 5 minutes to heat through. Top each serving with garnish.

4 servings