Cumin Chickpea Soup Cumin Chickpea Soup

Author: Canadian Living

Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2004




In large pot, heat olive oil over medium heat; fry onions, carrots, peppers, cumin, salt and pepper until softened, 5 minutes.

In blender, puree 1 cup (250 mL) of the chickpeas. Add pur? and whole chickpeas, stock and 3 cups (750 mL) water to onion mixture; bring to boil.

Cover, reduce heat and simmer for 5 minutes. Add garlic, lemon juice and sesame oil. Add water to make 20 cups (5 L), if necessary. (Make-ahead: Let cool for 30 minutes. Divide among five 4-cup/1 L airtight containers. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) Reheat before serving.

Garnish: Top each bowl with fresh mint and/or parsley and wedge of lemon to squeeze into soup.


Nutritional facts <b>Per serving:</b> about

  • Sodium 583 mg
  • Protein 3 g
  • Calories 90.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 15 g


  • Iron 6.0
  • Folate 14.0
  • Calcium 2.0
  • Vitamin A 37.0
  • Vitamin C 18.0
Share X

Cumin Chickpea Soup