Chickpea Soup (Iraq)

Chickpea Soup (Iraq) Recipe - Authentic Iraqi Soup with Delicious Spices

Region / culture: Iraq | Preparation time: overnight | Cooking time: 3 hours | Servings: 4

Introduction

Chickpea soup is a traditional dish from Iraq that is not only delicious but also packed with nutrients. This hearty soup is perfect for a cold winter day or when you're craving a comforting meal.

History

Chickpea soup has been a staple in Iraqi cuisine for centuries. Chickpeas are a common ingredient in Middle Eastern cooking, and this soup is a popular way to enjoy them. The combination of chickpeas, onions, garlic, and spices creates a flavorful and satisfying dish that has stood the test of time.

Ingredients

1 cup chickpeas, soaked overnight in water
9 cups water
2 tbsp butter
2 medium onions, diced
4 cloves garlic, crushed
0.5 cup fresh cilantro leaves, finely chopped
salt and pepper
0.5 tsp mustard powder
1 pinch cayenne pepper

How to prepare

In a saucepan, bring chickpeas and their soaking water to a boil. Cook over medium heat for 1.5 hours.
In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
Add the coriander leaves and stir-fry for a few more moments. Then, add the contents of the frying pan and the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

Variations

Add diced tomatoes or bell peppers for a pop of color and extra nutrients.
Stir in a spoonful of tahini or lemon juice for a tangy twist.
Top the soup with crumbled feta cheese or a drizzle of olive oil for a Mediterranean flair.

Cooking Tips & Tricks

Soaking the chickpeas overnight will help them cook faster and more evenly.

- Be sure to stir-fry the onions and garlic until they are golden brown to enhance the flavor of the soup.

- Adjust the spices to your taste preferences - you can add more cayenne pepper for a spicier soup or omit it altogether for a milder flavor.

Serving Suggestions

Serve this chickpea soup hot with a side of crusty bread or a fresh salad for a complete meal. You can also garnish it with a dollop of yogurt or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

The key to making this chickpea soup is to cook the chickpeas until they are tender and creamy. Be sure to simmer the soup over low heat to allow the flavors to meld together.

Ingredient Substitutions

If you don't have fresh cilantro, you can use parsley or mint as a substitute. You can also use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Serve this chickpea soup in individual bowls garnished with a sprig of cilantro or a drizzle of olive oil. You can also serve it in a bread bowl for a fun and creative presentation.

Pairing Recommendations

This chickpea soup pairs well with a variety of dishes, including grilled meats, roasted vegetables, or a simple green salad. It also goes well with a glass of white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover chickpea soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this chickpea soup contains approximately 200 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Chickpeas are a great source of carbohydrates, providing energy to fuel your day. This soup is a healthy way to incorporate complex carbohydrates into your diet.

Fats

The butter in this recipe adds richness and flavor to the soup. While it does contain fats, it is important to remember that fats are an essential part of a balanced diet.

Proteins

Chickpeas are a good source of plant-based protein, making this soup a great option for vegetarians or anyone looking to increase their protein intake.

Vitamins and minerals

Chickpeas are rich in vitamins and minerals, including iron, magnesium, and folate. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (butter), so it may not be suitable for those with dairy allergies. Be sure to check for any other allergens in the ingredients before preparing the soup.

Summary

Overall, this chickpea soup is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Chickpea soup is a classic Iraqi dish that is both nutritious and delicious. Packed with protein, fiber, and vitamins, this soup is a healthy and satisfying meal option. Whether you enjoy it as a light lunch or a hearty dinner, this chickpea soup is sure to warm you up from the inside out.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chickpea Soup from Iraq. It was a warm summer day, and I had decided to take a stroll through the bustling market in Baghdad. The air was filled with the tantalizing aroma of spices and herbs, and my senses were overwhelmed by the vibrant colors of the fruits and vegetables on display.

As I wandered through the narrow streets lined with vendors selling their goods, I came across a small, unassuming stall that caught my eye. The stall was run by a sweet elderly woman with a warm smile, and she was busy stirring a large pot of steaming soup. Intrigued, I approached her and asked what she was making.

With a twinkle in her eye, she told me that she was making Chickpea Soup, a traditional Iraqi dish that had been passed down through generations in her family. She graciously offered me a taste, and as soon as I took my first spoonful, I knew that I had to learn how to make it myself.

I begged the kind woman to teach me her recipe, and she agreed, on the condition that I promise to pass it on to others. I eagerly agreed, and thus began my journey into the world of Iraqi cuisine.

The first step in making Chickpea Soup, I learned, was to soak dried chickpeas overnight to soften them. The next day, I drained the chickpeas and simmered them in a large pot of water with a bay leaf, a cinnamon stick, and a few cloves of garlic. As the chickpeas cooked, the warm, fragrant aroma filled my kitchen, transporting me back to that bustling market in Baghdad.

Once the chickpeas were tender, I pureed them in a blender until smooth, creating a thick, creamy base for the soup. In a separate pan, I sautéed onions, carrots, and celery in olive oil until they were soft and golden brown, adding a pinch of cumin and coriander for extra flavor.

I then combined the sautéed vegetables with the chickpea puree, along with a splash of lemon juice and a generous sprinkling of chopped fresh parsley. The soup simmered on the stove, filling my home with its rich, savory scent.

When it was finally ready, I ladled the Chickpea Soup into bowls and garnished each serving with a drizzle of olive oil and a sprinkle of paprika. As I took my first spoonful, I was transported back to that moment in the market, and I knew that I had truly captured the essence of Iraqi cuisine.

Since that day, Chickpea Soup has become a staple in my kitchen, a dish that I have shared with friends and family alike. Each time I make it, I am reminded of the kind woman who shared her recipe with me, and I am grateful for the opportunity to pass on her legacy to others.

I may never be able to recreate the vibrant sights and sounds of that bustling market in Baghdad, but with each bowl of Chickpea Soup I make, I am able to relive that moment and savor the flavors of Iraq. And for that, I am truly grateful.