Chickpea Soup

The following recipe makes a little under a gallon of soup.


olive oil1/2 cup
canned chickpeas (with water)5 ~15.5oz cans
water (optional)1 quart
salt1 Tbsp
nutmeg1 tsp
cumin1 Tbsp
minced garlic3 Tbsp
black pepper1.5 tsp
ingredients for chickpea soup


The process is very simple, presuming that you have an immersion blender. If you don’t, you will need to find a way to pre-mash the chickpeas. Historically they were sieved multiple times to remove the skins and mash them. A potato masher also works pretty well.

  1. Heat the olive oil in the bottom of your soup pot and warm the garlic in it.
  2. Add the chickpeas with the liquid from the can, as well as additional water if you want it. (Adjust water volume depending on how thick of a soup you want.)
  3. Bring soup to a boil then reduce heat.
  4. Add nutmeg and cumin.
  5. Blend with immersion blender.
  6. Serve warm!