Moroccan Spiced Chickpea or Garbanzo Soup

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“Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.”
6 bowls

Ingredients Nutrition


  1. Saute onions in in oil on med heat for about 3 mins in a dutch oven.
  2. Add garlic, ginger and all of the spices up to the salt and saute another minute.
  3. Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
  4. Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
  5. Take off heat, add lemon juice and stir.
  6. Add yogurt a little bit at a time and stir.
  7. Stir in cilantro.
  8. Serve with naan or chapati.

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