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 Blom

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

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

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Go to Recipe