Chickpea Soup with Lemongrass and Ginger

Preparation info
  • Serves


    • Difficulty


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By Naomi Duguid

Published 2012

  • About

Chickpeas and other dried legumes are often used to make soothing soups like this one: cooked until tender, then flavored with a little hot oil and aromatics. Serve as a hearty winter soup with rice or bread and a vegetable side.


  • 1 cup small brown or large white dried chickpeas, soaked for 8 hours in water to cover and drained, or 2 cups


If using Dried Chickpeas

Put the chickpeas in a pot with 5 cups water, cover, and bring to a vigorous boil. Lower the heat slightly, maintaining a strong boil, and cook, partly covered, until the chickpeas are softened, 1 to 1½ hours, adding extra water if necessary to prevent them from stick