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You are here: Home / RandomPosts / Chickpea Soup – Lebanese Chickpea Soup Recipe

Chickpea Soup – Lebanese Chickpea Soup Recipe

August 21, 2013 by Sharmilee J 18 Comments

Lebanese Chickpea Soup Recipe

I had always loved trying out new cuisines and sharing it here….it gives me such self satisfaction that words cant explain…yes small things big contentment 🙂 It happened when my neighbour asked me for new soup recipes and thats when I realised I’ve not posted interesting soup varieties here except for the usual tomato soup,carrot soup , sweet corn soup etc…So sat down to search for soup recipes and this lebanese chickpea soup caught my attention….This soup is inspired by Lebanese cooking and it uses Baharat powder-a spice powder used in Arab countries which is close to our garam masala powder. One good thing is that I had all the ingredients in hand…as when opting to try new cuisines hunting for ingredients isnt that easy….I made it the next day and enjoyed it with warm toasted bread….yum!

The climate here is breezy and chill so having soups is such a bliss! Do try this easy soup recipe and let me know your feedback

Lebanese Chickpea Soup

Chickpea Soup Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Soup | Recipe Cuisine: Lebanese

Chana(Kabuli/White Chana) – 1/2 cup
Potato – 1 small
Onion – 1 chopped finely
Tomato – 1 small roughly chopped
Tomato puree -1 tbsp
Garlic – 2 tsp finely chopped
Lemon juice – 1/2 tsp
Cheese – 1 tbsp grated
Coriander leaves / Parsely – 1 tsp just to garnish
Salt – to taste

For Baharat powder:

Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Coriander seeds- 1/2 tsp
Nutmeg – 1/4 tsp grated
Dry ginger – 1/4 tsp ( I used dry ginger powder)
Pepper Corns – 1 tsp
Dry chilli flakes(Paprika) – 1 tsp

Method:

  1. Soak chana overnight or atleast for 8 hrs…pressure cook it along with enough water for 6-7 whistles or until soft….dont drain the water,Set aside. Dry roast all the ingredients listed under ‘for baharat powder’ till nice aroma rises, then grind it to a semi fine powder. I used my hand mortar and pestle to do this.How to make chickpea soup - Step1
  2. Heat ghee in a pressure cooker then  add onion, garlic and saute for 2mins then add tomatoes and saute till mushy and raw smell leaves.Then add potato cubes along with baharat powder,required salt and saute for a minute then add 2 cups of water and pressure cook in medium high flame for 2 whistles.How to make chickpea soup - Step2
  3. Once pressure releases add boiled chana, tomato puree. I added a pinch of chilli flakes at this stage.Adjust salt.How to make chickpea soup - Step3
  4. Let it boil for 5mins in low flame.Switch off and then squeeze lemon juice, garnish with coriander leaves.How to make chickpea soup - Step4
Garnish with grated cheese while serving.Serve hot with toasted bread….heaven I say!! 🙂

Chickpea Soup Recipe - Lebanese Style

My Notes:

  • Use parmesan cheese which is recommended. I used amul cheese cubes as I had only that in stock.
  • You can even double the quantity,grind and store the baharat powder in bulk.
  • This is a clear soup variety so expect it to thicken up after boiling 🙂
  • I loved the extra spice the chilli flakes gave while drinking the soup, so dont skip it.

Chickpea Soup Recipe

Tags: chickpea soup,chickpea soup recipe,lebanese chickpea soup,lebanese chickpea soup recipe,easy soup recipes,quick soup recipes,easy lebanese vegetable soup,how to make chickpea soup,prepare chickpea soup

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Reader Interactions

Comments

  1. Chaubal says

    August 21, 2013 at 4:48 am

    Thanks for the recipe. I shall try it tonight for dinner.

    Reply
  2. Chaubal says

    August 21, 2013 at 4:48 am

    Thanks for the recipe. I shall try it tonight for dinner.

    Reply
  3. Vaishnavi says

    August 21, 2013 at 5:16 am

    Different soup. Will sure make soon and let u know. Love the pics

    Reply
  4. Nisha says

    August 21, 2013 at 5:49 am

    You have already conquered Indian cuisine. Looks like it is Middle-Eastern cuisine's turn next 🙂

    Reply
  5. indianspicemagic says

    August 21, 2013 at 6:02 am

    A healthy and comforting soup for Mysore climate. Will try it soon.

    Reply
  6. AparnaRajeshkumar says

    August 21, 2013 at 6:38 am

    last click with cheese is tempting sharmi ! go on !

    Reply
  7. BAGIRATHI DEVI says

    August 21, 2013 at 6:47 am

    Wow thank u here (madrid) winter coming soon so that time I will make soup it's new for me again lot of thanks.

    Reply
  8. dassana says

    August 21, 2013 at 7:50 am

    soup is looking yummy….

    Reply
  9. Nupur UK-Rasoi says

    August 21, 2013 at 10:25 am

    Very tempting soup Sharmi, a perfect winters comforting meal

    Reply
  10. Hey Wait, Listen! says

    August 21, 2013 at 10:47 am

    Wow akka! Superb recipe! I shall try it soon!

    http://howdypancakes.blogspot.in/

    Reply
  11. Veena Theagarajan says

    August 21, 2013 at 12:38 pm

    tempting one I have bookmarked

    Reply
  12. Hamaree Rasoi says

    August 21, 2013 at 5:19 pm

    Simply delicious and lovely looking soup.
    Deepa

    Reply
  13. Priya Suresh says

    August 21, 2013 at 8:17 pm

    Will definitely keeps me warm, comforting soup.Would love to have a sip of it.

    Reply
  14. Sangeetha M says

    August 21, 2013 at 8:55 pm

    very healthy n aromatic soup, sounds yummy n filling…will try this for sure..

    Reply
  15. Manjula Bharath says

    August 21, 2013 at 10:05 pm

    wow thats an very inviting and healthy salad 🙂

    Reply
  16. Shalini Singhal says

    August 22, 2013 at 10:37 pm

    Hi Sharmi, I have came across your blogs a long back, and tried many recipes, all of them come out very great, the propotion you tell is so perfect 🙂

    i tried this soup today and it came out very good, thanks!!

    Reply
  17. Krithi Karthi says

    August 23, 2013 at 6:51 pm

    I love legumes in soups! So nicely done.. thanks for sharing..
    Dish It Out – Onions & Chillis

    Reply
  18. Bui says

    May 29, 2018 at 2:56 pm

    Love this recipe!Thank you.

    Reply

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