Moroccan Chickpea Soup

Preparation info
  • Serves


    • Difficulty


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

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 tablespoo


  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 a