Recipe from The Talleygram, April 12, 2006

Moroccan Chickpea Soup

Yield:  6 Servings          Difficulty: Medium

Chef's Notes: I have two ladies working in Talley's deli who came from Morocco and they swear that this Moroccan soup is one of the best that they have ever tasted, just like their mothers used to make.                      Chef Jyoti         



2 tablespoons Olive oil

2 teaspoons Fresh garlic, minced

2 teaspoon Fresh ginger, chopped

1 cup red onions, diced

1 teaspoon Cumin powder

1teaspoon Curry powder

1teaspoon Cinnamon powder

cup carrots, diced small

cup celery, diced

cup green pepper, diced small

cup green beans, stemmed and cut into thirds

Pinch of sea salt

3 cups cooked organic chickpeas

2 to 3 cups tomato puree

2 cups water

1 tablespoon Frontier vegetable broth powder

Sea salt and black pepper, to taste


  1. Heat olive oil in a Dutch oven over medium heat.

  2. Add garlic and let it brown for few minutes and then add ginger and onions.

  3. Throw in a pinch of sea salt and stir for 2 minutes until onions and ginger start to sweat and get brown.

  4. Add cumin, curry powder and cinnamon and stir for a minute and then add all vegetables; stir with a pinch of sea salt.

  5. Cook until all vegetables are softened. Add cooked chickpeas, tomato puree, water, vegetable broth powder, sea salt, and black pepper.

  6. Stir and let simmer for few minutes. Taste and adjust seasonings if needed. Serve with French baguettes.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery