Chickpeas were always a staple in my family. The first thing I learned how to cook on my own was roasted chickpeas with cumin, salt and olive oil. I guess I did inherit some of the habits and tastes from the Moroccan side of my family!
In the last year, my dad found a chickpea soup that he just loves. It seems like he’s made it almost every time I go to visit. It’s very basic, just chickpeas, onion, rosemary and lemon. I decided to add my own flare to it with more veggies and greens.
For those of you who follow my posts, you know I’m not that into recipes. I like to work with what I have, what looks good in the market, and I tend to measure by eye. That said, someone on Instagram (hi Yogacheeks!) asked that I post a recipe for the soup after posting this photo. So here it goes!
*Note* This recipe uses dried chickpeas. It makes the soup really rich and creamy because you’re basically making stalk while cooking the beans. However, this takes a longgggggggggggg time, so feel free to sub in canned chickpeas and start at step 7.
Chickpea Soup with Spinach, Cauliflower, Tomatoes and Herbs
- 4 cups dried chickpeas
- 1 onion, grated
- 1 teaspoon rosemary
- 1 tablespoon lemon juice
- 1 tablespoon baking soda
- 1 tablespoon
- 1 carrot, grated or cut into small pieces
- 1 tomato (fresh if in season, canned if not)
- 1 small head cauliflower (about 2 cups)
- 1 bunch spinach
- Salt and Pepper to taste
- Soak the chickpeas overnight.
- Drain them the following morning, add the baking soda and leave for 1 hour.
- Rub the chickpeas in your hands or with a towel to remove the skins.
- Rinse the chickpeas very well 4 or 5 times.
- Put chickpeas in a pot and add just enough water to cover the chickpeas.
- Bring to the boil, removing the froth at the top with a wooden spoon just before they come to the boil. Boil for 15 minutes.
- Drain the chickpeas and then put them back in the pot with more water (cover them by about 2 inches). If you are using canned chickpeas, this is where you start.
- Bring to a boil, add grated onion, carrots and rosemary and simmer for about 1½ hours (30 minutes if canned) or until they are really tender – don’t let them get dry and add water if necessary.
- Add cauliflower and tomatoes when the chickpeas are soft, cook for 5 minutes, then add the spinach.
- Whisk the olive oil with the lemon juice together and add to the chickpeas.
Simmer for about another 5 minutes and then serve.
Add salt and pepper to taste and add any fresh herbs you have on hand (cilantro, parsley, basil or chives would be amazing).
Please like & share: