Chick Pea Soup


This Israeli soup is on the thick side and full of protein, so with a hunk of bread, a few olives, and a yoghurt dish, voila, lunch, or supper.

Cooking times are not critical but give it plenty of time.

This recipe contains the following types of ingredient: plants and fungi.


400 gm
dried chickpeas
medium to large onions
medium sized potatoes
5 ml
FAIRTRADE turmeric
5 ml
cumin seeds
5 ml
coriander seeds
1 pinch
FAIRTRADE cayenne pepper


Soak the chick peas in plenty of water overnight.

Top, tail, skin and chop the onions.

Put the chickpeas in a large saucepan with 2 litres of water and bring to the boil. Skim off any scum that rises.

Add the chopped onions, and simmer gently for 1 hour.

Peel the potatoes and cut into 1 cm "cubes".

Add the potatoes, turmeric, cumin seeds, coriander seeds and another 250 ml water to the chickpea broth.

Cover and simmer gently for another 90 minutes.

Check the seasoning and add salt and pepper to taste.

Also check for sweetness / tartness and add the lemon juice as necessary.

To serve

Serve with "doorsteps" of wholemeal or multi-grain bread, cucumber raita, a few black olives and a few green olives.


Add 5ml piri piri for a spicy hot!