Private: Blog & Recipes Archive
Spiced Chickpea & Noodle Soup
Prep Time:
Serves
Ingredients
- 2 onions, rough chopped
- 4 celery stalks, rough chopped
- 400g / 14.5 oz crushed tomatoes
- 1 cup cilantro
- 1 cup parsley
- 1 tbsp grapeseed or olive oil
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp fresh ginger, grated
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp turmeric
- 1 1/2 tsp salt
- 1 L boiling water
- 1 can (540g / 19 oz) canned chickpeas
- 1/3 cup soup noodles
- 1 tbsp flour
- 1 egg, beaten
- 1 tsp ghee
Created By
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email kimi@petojofood.com or call 519 488 0316
Directions
This recipe is inspired by a recipe for the North African soup, Harira, found in Together, A
Community Cookbook. Fragrant and hearty, serve with fresh wedges of lemon and warm bread for
- Place onion, celery, cilantro and parsley in the food processor and purée until smooth. Add oil,
purée, cinnamon stick, bay leaf, ginger, and spices to a large pot over medium-high heat. Bring to
boil, then reduce heat to simmer for 15 minutes. Stir occasionally. - Add boiling water and chickpeas. Slightly increase heat to bring to boil and allow to boil for 20
minutes. - Reduce heat to active simmer, add noodles and let cook for 5 minutes.
- Mix flour with 3 tablespoons of water, whisk into soup to thicken. Gently whisk in ghee and beaten
egg. Remove cinnamon stick and bay leaf. Reduce to low heat and allow to gently simmer for 5
more minutes. - Try garnishing with chopped dates. Serve with lemon wedges and warm bread.