Spiced Chickpea Soup

Name: Spiced Chickpea Soup
Cook time: 45 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 medium carrot (3 ounces/85 g), finely chopped; 4 garlic cloves, finely chopped; 1 teaspoon Diamond Crystal kosher salt, plus more as needed; 1 teaspoon ground cumin; 2 (15.5- ounce/439 g) cans chickpeas, drained and rinsed; 8 cups (1.9 L) drinkable chicken broth*; Lemon wedges,* for serving; Tomato paste, use 4 chopped, ripe Roma tomatoes; Tomato paste, use 4 chopped, ripe Roma tomatoes; Smoked paprika, use regular paprika; Smoked paprika, use regular paprika; Aleppo chili flakes, use ½ teaspoon red pepper flakes; Aleppo chili flakes, use ½ teaspoon red pepper flakes; Chicken broth, use good-quality beef or vegetable broth, or chicken bouillon cubes; Chicken broth, use good-quality beef or vegetable broth, or chicken bouillon cubes; Chicken broth, use good-quality beef or vegetable broth, or chicken bouillon cubes; Chicken broth, use good-quality beef or vegetable broth, or chicken bouillon cubes; Chili Crisp, use hot sauce of choice or similar store-bought variety; Chili Crisp, use hot sauce of choice or similar store-bought variety; Lemon, use lime; Lemon, use lime

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

My dad is forever partial to a stewy lentil situation. Be it a daal curry or a lentil soup, he finds comfort in these dishes, a nostalgic reminder of his college days studying in India. Because of this, I am no stranger to the applications and implications of embarking on the long journey to a hearty bowl of comforting, stewy lentils, and before this spiced chick-pea soup came to mind, I’d usually opt for the nearest takeout option.

Inspired by the Lebanese and Turkish spiced lentil

Ingredients

Asia
Sub-Saharan Africa
Tanzania
India
Main course
Low fat

Ingredients

Method