Middle-Eastern Chickpea Soup

I love making soup. It’s an easy to make, filling, and inexpensive meal. And the variations are endless. I usually don’t follow a recipe for soup, but just take the ideas of the ingredients and then run with it. This is an exception. I tried this recipe and loved it so much that I don’t want to change a thing. Except that I switched from white rice as originally called for to whole grain. And since there are also chickpeas in the soup, you get a complete protein.

Add a salad and/or some fresh homemade bread, and you’ve got yourself a fantastic meal. Remember “The Soup That Eats Like A Meal”? Well, this one does. Only without the MSG and bad food combining.

The recipe was adapted from The Occasional Vegetarian by Karen Lee.

Middle-Eastern Chickpea Soup

1 cup chopped onion

1 Tbsp olive oil

1/2 c chopped carrots

1/2 c chopped celery

3 garlic cloves, minced

5 c vegetable stock or stock of your choice ( use my easy chicken broth, stored in frozen 1/2 cups)

2 tsp salt (I find this to be a little too much; try 1 tsp)

2 tsp cumin

1 tsp black pepper

1 bay leaf

1/3 c rice

1 16oz can chopped tomatoes

1 c cooked chickpeas

Garnish

lemon wedges

chopped fresh cilantro

grated parmesan cheese

  1. Saute onion in olive oil until softened, 3-4 minutes. Add the carrots and celery, and cook until soft, another 3-4 minutes. Add the garlic and saute until it begins to turn golden, 2-3 minutes.
  2. Add the stock and turn the heat to high.  Bring the soup to a simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.
  3. Add the can of crushed tomatoes.
  4. When the soup returns to a simmer, turn the heat to low.  Cover and simmer for 30 minutes, stirring occasionally. Add the chickpeas and simmer an additional 30 minutes. Remove the bay leaf.
  5. Serve hot.  Garnish with lemon wedges, cilantro, and a sprinkling of cheese.

It’s REALLY good. And very easy to make. And filling. And has unique flavors….Can you tell that I really like this soup?

Tell me what you think of it!

3 Replies to “Middle-Eastern Chickpea Soup”

  1. Question about the food combining: is it that you shouldn’t combine meat protein with the carbs, or protein at all? I had thought the rule was any protein + carbs was bad. Are veggie proteins okay then? What about eggs?

  2. Veggies go with (starchy)carbs (pasta, grains, potatoes). Veggies also go with animal proteins (meat, dairy, eggs). But animal proteins do not combine well with starchy carbs. So, any kind of sandwich with meat, or meat + potatoes, or eggs + cheese….tasty, but not good combining. So the Israeli practice of eating eggs with salad that I always thought strange is actually good food combining.

    Does that answer your question?

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