A light yet hearty soup with fragrant Middle Eastern falafel spices for a delicious flavor. Spices are toasted in the soup pot to release their bouquet. Vegetables, diced tomatoes and broth round out the soup. Ribbons of tuscan kale linger in the soup and does a good dose of parsley. You will love this Falafel seasoned chickpea soup!
This Soup – Building Layers of Flavors:
I’m using ingredients that are in season this winter and provide warmth and sustenance.
The flavor is enhanced by these warm Falafel Seasonings; coriander, cumin, black pepper, cinnamon, cloves and Kashmiri pepper (read more about Kashmiri below) which are toasted in the pot.
Building Layers of Flavor begins with a mirepoix – onions, carrots and celery. Chickpeas are mashed in, then tomato ingredients are added, followed by remaining chickpeas and broth. Covered, the soup is cooked at a low simmer to mingle all the flavors. Kale ribbons are mingled in the soup as is some fresh parsley. Top the soup with shavings of good parmesan cheese – and celery leaves an a swirl of fruity EVOO.
Baharat Seasonings would be an acceptable swap
Falafel Seasonings:
These spices will build layers of flavors in the early step of the soup.
Creating depth and complexity through various tastes (sweet, savory, spicy.)
I toast and grind the whole coriander and cumin, then blitz in my spice grinder for a fresh aromatic flavor. Secura Spice Grinder the one I love.
- 1 1/2 t. ground coriander
- 1 1/2 t. ground cumin
- 1/4 t. black pepper
- 1/4 t. cinnamon
- 1/8 t. ground cloves
- 1/4 t. Kashmiri ground chili
I love Kashmiri chili powder! A mild Chile with warn heat and exceptional color. Derived from dried Kashmiri chili. (Easily found on Amazon and economical.)
A good substitute: 1 part cayenne to 3 parts paprika.
Can purchase Sahadi Falafel Seasonings here.
Let’s Make the Soup:
STEP 1
Sauté Onions, Carrots and Celery until softened. Add garlic and Falafel seasonings
STEP 2
Add 3/4 cups of chickpeas (out of 3 cups) and 1/2 cup broth, bring to a simmer, cook one minute.
Use a potato masher and mash the chickpeas into vegetables a this will thicken the soup and add body. Alternately – you can add this mixture to a blender to make extra creamy.
STEP 3
STEPS 4
Add the tomatoes paste, then the tomatoes and their juices- bring to a boil, then lower to a simmer.
Add remaining chickpeas and 3 cups chicken broth. Stir and cover. Cook at a steady simmer for 20 minutes.
Lastly, add the sliced kale and chopped parsley. Cook over low heat 3 minutes to soften the kale. Taste for salt (will depend on the saltiness of your broth.)
GARNISHES:
Top with shaved parmesan on each and add some celery leaves and a dash of evoo if desired.
RECIPE is Vegan if using Vegetable Broth and omitting Parmesan Cheese ~ Recipe is Gluten Free.
HISTORY: Falafel is fundamentally a Middle Eastern dish with ancient roots, likely originating in Egypt, but it’s so popular it’s become a staple across the Eastern Mediterranean (Levant) and beyond, making it a key part of both cuisines, with variations in ingredients (fava beans vs. chickpeas) and preparation.
I used many flavorings from this popular street food in this recipe.
Enjoy!
Karen
ALSO SEE:
Comforting Winter Soups
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Middle Eastern Comforting Chickpea Soup with Falafel Seasonings
Equipment
- 1 heavy soup pot with lid
- 1 potato masher or blender
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup onion, peeled, 1/2" dice
- 1 cup carrots, peeled, 1/2" dice
- 1 cup celery, peeled, 1/2 dice
- 1 tablespoon garlic, peeled and minced
- 3 cups garbanzo beans, low salt, drained and rinsed (from 2, 15.5 ounce cans)
- 2 tablespoons tomato paste
- 2 cups diced tomato in juice, I love Pomi brand
Falafel Seasonings; 1 1/2 t. ground coriander, 1 1/2 t. ground cumin, 1/4 t. black pepper, 1/4 t cinnamon, 1/8 teaspoon ground cloves and 1/4 t. Kashmiri ground chili*
- 3 1/2 cups chicken or vegetable broth, (I used homemade chicken broth)
- 1 cup tuscan kale, (Lacinato kale) cut into 1/4" ribbons
- 3 tablespoons flat leaf parsley, chopped
Optional Add-Ins:
- 3 tablespoons parmesan cheese, shaved
- 1 tablespoon celery leaves, chopped
- drizzle of fruity Extra Virgin Olive Oil
Instructions
- To a large soup pot or dutch oven add 2 teaspoons evoo, set heat to medium-low. When warm, add onion, celery and carrots and cook for 5 minutes to soften a little. Add the 6 Falafel spices and garlic, give a big stir, cook one minute.
- Add 3/4 cups of chickpeas and 1/2 cup broth, bring to a simmer, cook one minute. Use a potato masher and mash* the chickpeas into vegetables. (This will thicken the soup and add body.
- Add the tomatoes paste, still at medium-low heat, give a big stir to incorporate. Add the tomatoes and their juices- bring to a boil, then lower to a simmer. Add remaining chickpeas and 3 cups chicken broth. Stir and cover. Cook at a steady simmer for 20 minutes.
- Before serving, add the sliced kale and chopped parsley. Cook over low heat 3 minutes to soften the kale. Taste for salt (will depend on the saltiness of your broth.)
- Serve in individual bowls. Top with shaved parmesan on each and add some celery leaves and a dash of evoo if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
