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veggie chickpea/garbanzo soups...any favourite recipes?

Trying to replicate a favourite veggie harira, but would love to hear about any veggie chickpea soups you like to make!


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    1. re: paulj

      Thanks paulj, interesting recipe. And I happen to have some pears on hand!

      Also found this recipe, which also looks intriguing. http://www.guardian.co.uk/lifeandstyl...

      1. re: paulj

        I also like one from Mollie Katzen's Vegetable Heaven. Thick, creamy, ideal for the cold cold cold nights like these. She says it's almost like heated-up hommus, and I agree.

        Soak and cook 2 cups chickpeas. Sautee 2 cups onion, a few Tbsp garlic, a few carrots, pinch saffron, 2 tsp toasted cumin seeds, 2 tsp dry mustard. Add the cooked chickpeas, 4 cups water and bring to boil and cook 20 mins. Add 1/4 cup fresh lemon juice, cayenne and black pepper to taste, and a few Tbsp tahini. Puree and add more water if it is too thick. Serve with some diced fresh tomato on top, a little fresh cilantro or mint, and a drizzle or two of sesame oil.

      2. I love chickpeas! Here are a few ideas:

        Chickpea Parsnip Soup:

        North African Chickpea and Kale Soup:

        Chickpea-Tomato Soup with Fresh Rosemary:

        Moroccan Coconut and Chickpea Soup:

        2 Replies
        1. re: blinknoodle

          Thanks blinknoodle! Can't wait to try some of these soups out this winter!

          1. re: blinknoodle

            If you happen to have Marcella's Italian Kitchen by Marcella Hazan, the chickpea soup in there (pasta e ceci) is wonderful. It calls for meat broth, but we've always substituted vegetable broth.

          2. I like the chickpea noodle soup from the ppk.com

            Seems like the website was changed though, but here's a link to a photo. http://www.theppk.com/2007/09/chickpe...

            1. I'm a vegetarian and I really like chickpeas... but not in soup for some reason. This is the only chickpea soup I've ever enjoyed:


              1 Reply
              1. re: Jetgirly

                I second that. I prefer cannellini beans for some reason, even though I love chickpeas. I think I just prefer chickpeas cold...

              2. http://www.epicurious.com/recipes/foo...

                We like this recipe. It's not quite a soup, but is rather "brothy" and very warm and filling on a cold day. Plus, it uses the crockpot which makes things very easy and low-maintenance! All you need is some basmati rice and/or naan.

                1. This is more of a stew than a soup, but it's delicious. You could just add a little veggie broth if you want it soupier.


                  1 Reply
                  1. re: bear

                    Interesting, except for the spices and the ginger, nearly the same ingredient list here as the chickpea curry I posted below.

                  2. Here is a creamy chickpea curry that is soup-like, and could be more soup-like. You could blend this, or blend part of it, too, for a toasty cozy pureed soup. I let everything simmer together for much longer than the five mins suggested in the recipe, and of course I would definitely do the same if I wanted it more soupy. I would also make it the night before, as I always try for that with soups.

                    Modifications: I started with 1 tsp mustard seeds and let them pop, then proceeded with the rest of the spices, including a couple of pinches of Aleppo chile. I added 2 plum tomatoes here rather than one, and used just 3/4 cup Greek yogurt. Right before I took the curry off the heat I added 5 ounces spinach and cooked about 2 minutes until wilted, and then squeezed on the juice of 1/2 lemon. mmmmm. Don't skip the 1/2 cup fresh cilantro at the end!


                    1. This is one of my favorite Mario Batali soups; do not leave out the saffron. I do leave out the pasta, however:


                      1. I made a chickpea stew a couple weeks ago with sweet potatoes, tomatoes, cumin, and chipotles that turned out just amazing. No recipe, really, but the combo of flavors was a real winner.

                        1. This is a relatively new favorite in our house, I make it with leftover turkey and turkey broth every time I make a roast. I now add a can of diced green chiles, and a half dozen chopped tomatillas, just to make it more green. So darn good.
                          I recently discovered that this is a version of the Mexican soup called Caldo Tlalpeno.

                          PS I always use canned garbonzo.