Chick Pea Soup

by Levana Kirschenbaum

Another wining Moroccan dish. Consider this a liquid and hot version of the increasingly ubiquitous hummus. You eat it with a spoon, not with a pita wedge. I was invited to appear on CBS Morning News, and I was given carte blanche as to what dish I wanted to showcase. Naturally, I thought I should pick something that will knock their socks off! And knock their socks off I did, with this humble soup, precisely because I was able to get fabulous results with incredibly plebian ingredients, in minutes, with pennies! Is it any wonder Moroccan food is my first and most enduring culinary love?


1 pound chick peas, soaked overnight and drained
12 large cloves garlic
1/2 cup sesame paste
1 large bunch cilantro, stems cut off
1 large bunch flat parsley, leaves and stems
6 ribs celery, peeled
Salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
Ground pepper to taste
1/4 cup fresh lemon juice


Bring all but last 2 ingredients to a boil. Reduce the flame to medium and cook, covered, 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust texture and seasonings.

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