STREAMING NOW: Chuck's Eat the Street

Creamy Chickpea Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An excellent soup adaptation from Rozanne Gold, a favorite cookbook author. It's seasoned with Egyptian spices, combined and ground by you. The yield varies depending on how much the soup is thinned.”
READY IN:
30mins
SERVES:
2-4
YIELD:
2-3 cups soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
  2. If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
  3. Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
  4. Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: