Moroccan Chickpea Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this fiber- and flavor-packed soup with lemon wedges and warm wheat pita bread.


  • 2 quarts water
  • 1 pound dried organic chickpeas
  • 3 tablespoons Moroccan or other olive oil
  • 2 medium organic onions, coarsely chopped
  • 1 teaspoon each ground coriander, cinnamon, and ground ginger
  • Pinch of saffron
  • 2 28-ounce cans organic chopped tomatoes in juice
  • ¼ cup chopped organic Italian flat-leaf parsley
  • Grated zest from 2 lemons
  • Salt and pepper, to taste
  • ¼ cup organic brown rice


  1. Combine all the ingredients except the brown rice in a large, heavy pot. Cover and place over high heat. Bring to a boil, then reduce the heat to medium. Cover and cook at a medium boil for 2 hours, stirring occasionally until the chickpeas are just tender.
  2. Add the brown rice, cover, and continue cooking for about ½ hour, stirring occasionally until chickpeas and rice are tender. Taste for seasonings.