7 Reviews of Moroccan Chickpea Soup

From: EdsGirlAngie

On Mar 30, 2005

I love chickpeas and had to try this soup - it really has a well-balanced blend of flavors. The only major change for me was that I didn't puree a portion of the soup; I'm not a puree-er, I like brothy soups and relatively whole food. I used vegetable broth and canned chickpeas, and happily used the optional lemon juice; it really adds soooo much to the soup and you don't have to add any salt. But my favorite part of the whole soup is the insanely yellow potatoes (from the saffron & turmeric)! Thanks for posting this quick, easy and healthy recipe CG!

From: lemoncurd

On Oct 3, 2005

Cookgirl we thoroughly enjoyed every drop of this wonderful soup. I plan on making it again in a weeks time or so. A well deserved 5 *****

From: Chef Kate

On May 23, 2005

Okay, I know this is a totally mixed metaphor, but I was wishing I had some of Sharon's queso blanco to scatter on the top of this wonderful soup. Those mild curds would provide just the balance to make this absolutely perfect. I got carried away with the immersion blender and pureed the whole thing--ended up with this lovely potage with a kind of 'underburn'--you don't notice the heat till after you've swallowed--what good flavor, and the lemon makes it. If not queso blanco, maybe a little creme fraiche, just as a cool contrast, but, really, a very good soup. Thanks, CG!

From: Syma Uram

On Jun 26, 2007

I've made this soup a few times now and it is absolutely delicious and super easy! I don't add the harissa (not on hand) and it's delicious and filling anyways. Every time I've made it...I get a ton of compliments! Thanks Cookgirl.

From: windhorse23

On Jan 7, 2008

This WAS a simple recipe, once I remembered to soak the beans. I didn't have harissa; I used cayenne and a dash of tabasco. I especially liked the fact that no oil is needed. One note, though: there is no way this makes four servings! It's more like 10 or even 12. LOTS of soup.

From: chef 1023098

On Jan 28, 2009

wonderful

From: Perfectionist cook

On Sep 12, 2008

I absolutely loved this soup! I didn't add harissa but rather some dashes of tabasco sauce into my own bowl and I thought the kick it added was wonderful as well as the lemon juice. I also put in 2 tablespoons of olive oil to add body to the soup a little ground coriander as I can't get fresh. Unfortunately my hubby and kids didn't like it at all (they are not fans of Moroccan cuisine) so I will have to give it 4 stars overall. Thanks for the recipe.