Moroccan Chickpea Soup: Bessara Hummus

Warning: This chickpea soup is hot!

I’ve always had recourse to bessara (legume soup) as an antidote for cold weather. Lentilwhite bean or split pea soup have always been a staple of our winter dinners.

So when I warned that this soup was hot, it was as much for the warming effect it has on the body as it was for its spiciness. It definitely has a bit of a kick. But it’ll still warm you up from head to toe (although to a lesser degree) if you choose to make it mild and leave out the pepper flakes.

I find bessara to taste better the second day, and even better the third and fourth. So don’t hesitate to double or triple the amount of ingredients suggested to make a large pot that will last you for days.

With a bit of foresight, it’ll come in handy for those nights when you don’t feel like making dinner. You can simply reheat a bowl and enjoy it with a hunk of country bread or baguette and a wedge of fresh goat cheese, and you’ve got yourself a meal.

Moroccan Chickpea Soup Recipe

4 to 6 servings

  • 2 (15-ounce) cans chickpeas, drained
  • 2 tablespoons olive oil, plus more for drizzling
  • 5 cups vegetable broth (or chicken broth)
  • 1 small potato, peeled and halved
  • 1 small red onion, yellow onion or leek, peeled and halved
  • 3 garlic cloves, peeled
  • 2 bay leaves
  • Sea salt and freshly ground pepper
  • 1/2 teaspoon ground cumin
  • ¼ teaspoon red pepper flakes (or to taste)
  • Lemon juice and paprika for serving (optional)

Place all of the ingredients in a soup pot over medium heat. Cover with a lid and cook, 20 to 30 minutes. Discard the bay leaves. Blend the soup into a puree using a stick or a container blender.

Serve warm with a generous squeeze of lemon juice, a drizzle of olive oil and a sprinkling of paprika. Refrigerate leftovers for up to a week.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

2 thoughts on “Moroccan Chickpea Soup: Bessara Hummus”

  1. hi Jennifer!
    I Never Tried Chickpea Bessara! I Really like the traditional Bessara with fava beans. It’s Seriously One of the Best Things to eat on cold days. As I love Chickpeas, I will Hopefully Try your Wonderful Recipe Soon! It Sounds Great! Thanks for the inspiration!


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