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Moroccan Spiced Chickpea Soup Recipe

Moroccan Spiced Chickpea Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

Showing 141-148 of 148

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  • on June 03, 2006

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    This soup was even better the next day! A hearty meal, we just ate it w/ some crusty bread and overall was a healthy meal.

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  • on June 03, 2006

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    I'm not a great big fan of cooked greens & spinach, so I just left it out. It turned great. Also, instead of using cayenne, I used diced tomatoes w/ the green chilies to get the spicyness.

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  • on May 31, 2006

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    This was delicious! I couldn't wait the full 45 minutes to start snacking! Also, I found that simmering some grilled chicken thighs in the soup (and taking them out before mashing! gave the chicken incredible flavor!

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  • on May 31, 2006

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    This was easy and delicious. The next time I make this I may put a portion of the mixure in the blender instead of using the potato masher.

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  • on May 30, 2006

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    This was so easy and is full of flavor. Just want to know where to get organic garbanzo beans for less than $1 a can

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  • on May 29, 2006

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    This soup is terrific and was very easy to make. I did wind up having to simmer the soup about 20 minutes longer than the recipe called for but it made a huge difference. I'll definitely make this again.

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  • on May 29, 2006

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    I love cooking with legumes for the health value

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  • on May 28, 2006

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    Loaded with flavors-sweet and spicy. Good texture. I found that it took longer to cook than indicated. Really enjoyed it.

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