Recipe by Jeff Nathan

Spiced Chickpea Soup

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Parve Parve
Medium Medium
6 Servings

No Allergens specified

Don’t let the name scare you. I remember when Jeff Nathan of Abigael’s Restaurant shared this recipe with me years ago; I was also hesitant to try it. Now, it’s part of my regular repertoire. It’s got tons of savory flavors, a bit Indian and Mediterranean, and is just altogether delicious. Trust me! — Elizabeth Kurtz


Spiced Chickpea Soup

  • 3 tablespoons canola oil

  • 1/2 cup onion, diced

  • 4 cloves garlic, chopped

  • 1 teaspoon garam masala (spice mixture available in major markets)

  • 1 teaspoon dried ground ginger

  • 2 (15-ounce) cans Haddar Chickpeas, drained and rinsed

  • 1 cup canned crushed tomatoes

  • 1/2 cup apple juice


Prepare the Soup


Heat an eight- to 10-quart soup pot over medium heat. Add oil, then onions and cook until onions are translucent. Add garlic, garam masala and ginger, and stir for one to two minutes. Add chickpeas, tomatoes, apple juice, coconut milk, and stock. Bring soup to a boil, then lower to simmer and cook, uncovered for eight to 10 minutes.


Remove from heat. Add cilantro. With an immersion blender, puree soup until smooth. Add salt and pepper. If too thick, add some additional stock.


Serve warm. Drizzle with garnish, if desired.


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Spiced Chickpea Soup

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