Chickpea Soup

Levana Kirschenbaum Levana Kirschenbaum
Leave a review
2h 15m 12
Easy Vegan Vegetarian Gluten Free No Refined Sugar Pescatarian Low Fat Parve

Contains: Sesame

Directions

For the Soup

  1. Bring all of the ingredients, except for the lemon juice and pepper, to a boil in a wide-bottom pot.

  2. Reduce the flame to medium and cook, covered, for two hours.

  3. Add the lemon juice and pepper.

  4. Using an immersion blender, cream the soup until smooth. Adjust the texture and seasonings.

Suggested Recipes

Explore

chickpeas garbanzo beans legumes Levana Kirschenbaum tahini
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Lainie Smajovits •

Hello. How long would I have to simmer the soup if I use canned chickpeas? Thanks.

Raquel Malul Kosher.com Team •
Reply to Lainie Smajovits

You may not be able to substitute canned chickpeas for this recipe.