Average Recipe
Prep Time
15 minutes
Cook Time
55 minutes

This recipe called for cooked chickpeas. Using precooked beans instead of incorporating the method of cooking beans into the recipe is easier for most folks who would like to use canned beans, or for those who like to cook up a big pot of chickpeas for various uses, such as for freezing, making hummus, or creating different main dish recipes. Serve with a crusty whole grain (GF) baguette and a large green salad for a balanced meal.

Read more about this recipe on the blog.

Moroccan Chickpea and Potato Soup

¼ cups extra virgin olive oil
1 large onions chopped
2 teaspoons sea salt
6 cloves garlic crushed
2 teaspoons curry powder
1 teaspoons ground cardamom
½ teaspoons turmeric powder
½ teaspoons freshly ground black pepper
4 large carrots chopped
5 yukon gold potatoes chopped (4 to 5 cups)
8 cups water (or bean cooking liquid)
3 cups cooked chickpeas (or 2 cans)
7 ounces tomato paste (about a ½ cup)
1 lemons juiced
1 cups chopped parsley