Iraqi Mesopotamian
Chickpea Soup (Iraq)
Gently simmered chickpeas and coriander, warmed with cayenne, an Iraqi soup.
1 hr 5 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 60 min · 65 min total
- medium
- 1
Soak chickpeas in the water overnight. In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.
- 2
In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
- 3
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.
- 4
Cover and cook over medium heat for 1 hour or until the chickpeas are tender.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
