Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, October 4, 2006

Moroccan Chickpea Soup

Jyoti's Tasty Tip:

Make sure all your vegetables are cut small, almost as the size of the chickpeas to look pretty. I used a lot of spices here.  Don’t worry it’s going to taste good and that makes it authentic Moroccan. This is one of the most requested soups in the hot bar.  Most of you are wondering what’s the trick. No tricks, only the combination of spices and lots of care. Try it!  If you make too much, you can refrigerate it.  But then you will find it becomes a stew.  You can eat it that way or just add water to make it back into a soup (don't forget to adjust the seasonings).

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 6 - 8 servings

Difficulty: easy


3 tablespoons Spectrum Naturals extra-virgin olive oil

1 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon cinnamon powder

1 organic yellow onion, diced small

3 cloves garlic, minced

½ organic green pepper, diced in small cubes

½ organic red pepper, diced in small cubes

2 cups organic cauliflower, cut into small flowerets

1 cup Muir Glen organic crushed tomato or tomato puree

5 cups filtered water

2 bay leaves

2 tablespoon basmati rice, rinsed

2 teaspoon Frontier vegetable broth powder

Sea salt and black pepper

½ bunch organic cilantro, chopped


  1. In a soup pot or Dutch oven, heat oil and add cumin seeds, cumin powder, curry powder, paprika, and cinnamon powder. Stir frequently and lower heat if needed until fragrance comes out and the cumin seeds start to jump, about a minute.

  2. Then add onions and garlic, cook until onions start translucent and brown for 2 minutes.

  3. Add all vegetables with a pinch of sea salt, sauté until softened a little bit.

  4. Add crushed tomato, water, basmati rice, bay leaves, vegetable broth powder, sea salt and black pepper.

  5. Taste, and adjust seasonings.

  6. Bring to a boil and then simmer until basmati rice is cook for 12 minutes or until rice is soft.

  7. Add chopped cilantro at the end. Serve with rolls, baguettes, or warmed pita bread.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery