African Chickpea Soup Recipes

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

CHICKPEA HARISSA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
• Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

MOROCCAN-STYLE CHICKPEA SOUP

Steps:

• In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
• Add in the cumin and fry for another 30 seconds.
• Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
• Season with salt and pepper and simmer for 8 minutes.
• Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
• Season again and then ladle into bowls.
• Top with a bit of lemon zest and chopped coriander or parsley.
• Serve with your favourite bread.

AFRICAN COCONUT CURRIED CHICKPEA SOUP

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

FRANK DE CARLO'S BLACK CHICKPEA SOUP

Steps:

• Wash the chickpeas and soak them in water to cover for at least 6 hours, or overnight.
• Heat the oil in a soup pot over medium heat and brown the bones well. Add the onion, carrot, celery and garlic. Saute for about 5 minutes, or until the onion becomes translucent.
• Add the tomatoes, bay leaf, thyme, drained chickpeas and wine, and add enough water to cover by about an inch. Cover and bring the soup to a boil over medium-high heat, then turn the heat down to low and cook, checking occasionally to make sure the mixture doesn't dry out. (Mine didn't, but if yours does, add water as necessary.) The chickpeas and meat will become tender at about the same time, which could be after 3 hours or more.
• At some point make the croutons: Toss the bread cubes with olive oil. Bake at 325 degrees on a baking sheet; toss occasionally, until beautifully golden. Sprinkle with a little salt and set aside.
• Remove the bones; shred and return the meat to the pot. Reheat, adding the greens and cooking until tender, about 10 minutes. Remove the bay leaf. Beat the eggs, add them and stir. Add 2 handfuls cheese.
• Ladle into bowls; top with cracked pepper and torn basil. Frank finishes with more cheese and more oil. Why not?