Joan Nathan’s Chickpea Soup: A Timeless Recipe You’ll Love
When you’re craving a hearty, flavorful, and nutritious meal, there’s nothing quite like Joan Nathan’s best chickpea soup. This timeless recipe not only delivers a rich, comforting taste but also packs a punch with its health benefits. Whether you’re new to cooking or a seasoned chef, this recipe is a must-try for your kitchen. Let’s dive into the details and show you how to make this delicious soup step by step.
Table of Contents
Why You’ll Love Joan Nathan’s Best Chickpea Soup
Joan Nathan’s chickpea soup is more than just a meal; it’s a wholesome experience. Here’s why:
- Easy to Prepare: Perfect for beginners, the recipe requires minimal effort but delivers maximum flavor.
- Packed with Nutrients: From protein-rich chickpeas to antioxidant-loaded spices, this soup is as healthy as it is delicious.
- Versatile: Enjoy it as a starter, a main dish, or even as leftovers—this soup never gets boring.
- Timeless Appeal: Inspired by Joan Nathan’s deep knowledge of Jewish and Middle Eastern cuisines, this recipe is a classic that transcends generations.
Ingredients (Serves 4–6)
Main Ingredients for Joan Nathan’s Best Chickpea Soup:
- Chickpeas: 1 cup dried (soaked overnight) or 2 cups canned, drained and rinsed
- Olive Oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 3–6 cloves, minced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Turmeric: ½ teaspoon
- Harissa or Red Chili Flakes: ½–1 teaspoon (adjust to taste)
- Vegetable Broth: 4–6 cups
- Fresh Parsley: 1 bunch, chopped (divided)
- Fresh Cilantro: 1 bunch, chopped (divided)
- Lemon Juice: From 1 lemon
- Salt and Pepper: To taste
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Step-by-Step Instructions
1. Prepare the Chickpeas
If using dried chickpeas, soak them overnight in a large bowl filled with water. Drain and rinse them before cooking. This step ensures tender and evenly cooked chickpeas.
2. Sauté the Aromatics
Warm olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Mix in the minced garlic, diced carrots, and celery. Cook for an additional 5–7 minutes until the vegetables soften.
3. Add the Spices
Sprinkle in the ground cumin, coriander, turmeric, and harissa or red chili flakes. Stir well to coat the vegetables, cooking for 1–2 minutes until the spices release their aroma.
4. Simmer the Soup
Add the soaked or canned chickpeas to the pot and pour in the vegetable broth, making sure everything is covered. Bring to a boil, then simmer on low heat. Cover and let it simmer for 45 minutes to 1 hour, or until the chickpeas are tender.
5. Add Herbs and Adjust Texture
Stir in half of the chopped parsley and cilantro, saving the rest for garnish. If you prefer a creamier texture, use an immersion blender to partially puree the soup, leaving some chunks for texture.
A bowl of freshly prepared chickpea soup placed on a rustic wooden table. The soup is garnished with chopped parsley, cilantro, and a wedge of lemon on the side. Steam rises from the bowl, emphasizing its warmth. Surrounding the bowl are slices of crusty bread, a spoon, and a small dish of chili flakes. The setup feels cozy and inviting, with soft natural light streaming in from the side.
6. Season and Serve
Season with salt and pepper to taste. Stir in freshly squeezed lemon juice to brighten the flavors. Ladle the soup into bowls and garnish with the remaining herbs. Serve warm alongside crusty bread or a refreshing salad.
Storage Tips
- Refrigeration: Store the soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 4 months.
- Reheating: Warm the soup on the stove over medium heat or in the microwave, adding a splash of water or broth if needed.
Nutritional Facts (Per Serving)
- Calories: ~250 kcal
- Protein: ~9g
- Carbohydrates: ~32g
- Fat: ~8g
- Fiber: ~9g
- Sodium: ~400mg
- Vitamin A: ~60% of the daily recommended intake
- Vitamin C: ~20%
- Iron: ~15%
Health Benefits of Joan Nathan’s Best Chickpea Soup
- Rich in Protein and Fiber: Chickpeas keep you full longer and support digestive health.
- Boosts Immunity: Garlic, turmeric, and fresh herbs are packed with immune-boosting properties.
- Heart-Healthy: Olive oil and chickpeas promote heart health by reducing bad cholesterol.
- Anti-Inflammatory: Spices like turmeric and coriander help reduce inflammation in the body.
- Low-Calorie Meal: Perfect for weight management without sacrificing flavor.
Internal Link
For more comforting and healthy recipes, check out our soups and stews collection.
External Links
- Learn more about Joan Nathan and her culinary journey on Joan Nathan’s official website.
- Discover the benefits of chickpeas on Healthline.
Frequently Asked Questions (FAQs)
1. Can I use canned chickpeas instead of dried?
Yes, canned chickpeas are a convenient option. Simply rinse and drain them before using.
2. Can I make this soup vegan?
This recipe is naturally vegan as long as you use vegetable broth.
3. How do I thicken the soup?
You can partially puree the soup using an immersion blender or add a small amount of mashed potatoes for extra thickness.
4. Can I add other vegetables?
Absolutely! Feel free to add zucchini, spinach, or bell peppers for more variety.
5. Is this recipe gluten-free?
Yes, this chickpea soup is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if needed.
By following this recipe, you’ll have a timeless and delicious dish ready to impress your family and friends. Don’t forget to bookmark this page for future reference and share it with others who might enjoy a comforting bowl of chickpea soup!
