Robens Outback Cooking - Chickpea Soup

Chickpea Soup

This soup is inspired by the Moroccan Lablabi which in its basic form, is a combination of boiled chickpeas, fried vegetables, lemon juice and cumin.

by Naturkok Sander Blohm

Naturkok Sander Blom

I have chosen to make the soup even thicker with a couple of potatoes, but you can variate however you please. Further meat and tomatoes can be added as a puree or crème fraise. If ramsons are off season you can add other herbs such as goutweed or nettle which is easily found in nature – remember we eat with our eyes also outdoors.


  • 2 cans of chickpeas
  • 6 tablespoons of olive oil
  • Cumin seeds
  • Bay leaves
  • 10 cloves of garlic – finely chopped
  • 2 onions – finely chopped
  • 2 carrots, diced
  • 1 celeriac, diced
  • 5 large potatoes, in half
  • Approx. 2L water
  • Lemon juice
  • Fresh, chopped ramsons or other herb
  • Salt and pepper

Get cooking:

  1. Fry the onions untill golden in a pot. Add the finely chopped garlic and stir. Do not fry until brown.
  2. Add bay leaves and chickpeas to the pot and add approx. 2L water + 1 tsp. salt.
  3. Boil up and simmer 20-30 minutes (or one hour if you cook the chickpeas directly in the water)
  4. Use a pan to sear the diced carrots and celeriac until they have a bit of color. Add the cumin seeds.
  5. Add the vegetables and potatoes to the soup and boil thoroughly.

Robens Outback Cooking - Chickpea Soup Robens Outback Cooking - Chickpea Soup

Robens Outback Cooking - Chickpea Soup Robens Outback Cooking - Chickpea Soup