Lebanese Chickpea Soup
Prep time
Cook time
Total time
This delicious Lebanese chickpea soup is the perfect Middle Eastern-inspired comfort soup! It's bursting with amazing flavors and very filling due to chickpeas, potatoes, and carrots.
Serves: 6
  • For the soup:
  • 2 Tbsp olive oil
  • 1 yellow onion, large, sliced
  • 2 carrots, sliced
  • 2 potato, medium, cubed
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 2 cups cooked chickpeas, drained
  • 1 juicy tomato, large, diced
  • 3 cups light homemade veggie broth (or replace with water)
  • 1 cup water
  • 1 Tbsp tomato paste
  • 1 tsp paprika powder
  • ½ lemon juice
  • 1 handful fresh parsley, chopped
  • 1 tsp chili flakes
  • 1 Tbsp nutritional yeast
  • For the Baharat powder:
  • ½ tsp cinnamon, ground
  • ½ tsp cloves, ground
  • ⅓ tsp cardamon, ground
  • ½ tsp coriander seeds, ground
  • ½ tsp nutmeg, grated
  • 1 tsp ginger powder
  • 1 ½ tsp red peppercorns, finely ground
  1. Heat a large saucepan over a medium heat.
  2. Dry roast all the Barhat spices, about a minute, and set aside.
  3. Heat the oil in the saucepan.
  4. Add onions and garlic and saute for about 2 minutes, until the onions are soft.
  5. Add the diced tomato and cook, stirring occasionally, for about 3 more minutes.
  6. Add carrots and potatoes, continue to cook.
  7. Add the Bahrat powder you roasted separately, bay leaf and saute the veggies a few more minutes to combine the juices, flavors, and spices.
  8. Add the broth, tomato paste, paprika powder, chili flakes and water; mix until well combined, turn up the heat to high and bring the mixture to a boil.
  9. Add the boiled chickpeas.
  10. Lower the heat to a simmer and continue to cook for 5 to 10 minutes.
  11. Turn the heat off, add lemon juice, some chopped parsley and put the lid on.
  12. Let it rest for about 5 minutes.
  13. Serve with fresh chopped parsley and nutritional yeast (optional) on top.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/lebanese-chickpea-soup/