Chickpea Soup (Iraq) Recipe

Name: Chickpea Soup (Iraq)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas; 9 cups water; 2 tablespoons butter; 2 medium onions, diced; 4 garlic cloves, crushed; 1/2 cup cilantro leaf, finely chopped; salt; pepper; 1/2 teaspoon mustard powder; 1 pinch cayenne pepper

Servings: persons

1
Soak chickpeas in the water overnight.
2
In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.
3
In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
4
Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas.
5
Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup chickpeas, 9 cups water, 2 tablespoons butter, 2 medium onions, diced, and more.

Yes, Chickpea Soup (Iraq) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Soup (Iraq)

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