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Joan Nathan Mediterranean chickpea soup with fresh parsley garnish and olive oil drizzle.

Joan Nathan Chickpea Soup Recipe

Discover Joan Nathan's famous chickpea soup, a Mediterranean-inspired dish that's full of flavor, healthy ingredients, and packed with nutrition. A perfect, hearty recipe for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 4
Calories 300 kcal

Equipment

  • Large Soup Pot or Dutch Oven: For simmering the soup evenly.
  • Cutting Board and Sharp Knife: To chop vegetables like carrots, celery, and onions.
  • Measuring Spoons: For measuring the spices and oil.
  • Large Bowl: For soaking the chickpeas overnight.
  • Colander: To drain and rinse soaked chickpeas.
  • Wooden Spoon or Stirring Spoon: For stirring the ingredients in the pot.
  • Immersion Blender or Regular Blender: To blend part of the soup for a creamy texture.
  • Ladle: To serve the soup.
  • Soup Ladle or Serving Spoon: For serving the soup.
  • Fine Mesh Strainer (optional): To strain the soup if you prefer a smoother consistency.

Ingredients
  

  • 1 cup dried chickpeas (soaked overnight)
  • 2 tbsp extra virgin olive oil (organic preferred)
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 cups vegetable broth (or chicken broth for non-vegan option)
  • 1 tsp cumin (ground)
  • 1 tsp turmeric (ground)
  • 1 tsp paprika (smoked)
  • Fresh parsley or cilantro (for garnish)
  • Salt and pepper to taste

Instructions
 

  • Soak Chickpeas: Begin by soaking dried chickpeas overnight in cold water. Drain and rinse them thoroughly before boiling until soft (about 1 hour).
  • Cook Vegetables: In a large soup pot, heat 2 tbsp of olive oil over medium heat. Add minced garlic, chopped onion, celery, and carrots. Sauté until softened and golden, about 7 minutes.
  • Add Spices: Stir in ground cumin, turmeric, and smoked paprika. Toast the spices for 1 minute to enhance their flavors.
  • Simmer Soup: Add the soaked chickpeas and vegetable broth to the pot. Bring the mixture to a simmer. Cook for 20-30 minutes to allow the flavors to combine.
  • Blend Soup: For a creamy texture, use an immersion blender to blend part of the soup, leaving some chickpeas whole for a rustic touch.
  • Final Seasoning: Season with salt, pepper, and a squeeze of lemon juice. Garnish with freshly chopped parsley or cilantro before serving.