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Creamy Chickpea Soup

Creamy Chickpea Soup

My son is a fantastic cook, and he taught me this recipe. It’s so variable, in that you can change up the spices anyway you like. Easy and delicious enough to serve for company!

Makes one quart.


  • 1 c chickpea flour (besan)
  • 3 c water at room temperature
  • 1 tsp sea salt
  • 2 Tbsp olive oil (divided use)
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 1 black cardamom seed, split in half
  • 1/8 tsp cumin seeds
  • 1/8 tsp mustard seeds
  • 1/8 tsp coriander seeds
  • 1/2 tsp curry powder
  • 1 1/2 Tbsp fresh lemon juice
  • 2 Tbsp chopped cilantro


  1. In a large jug or bowl, whisk together the chickpea flour, water, and salt until completely dissolved.
  2. In a large pot over medium low heat, warm one tablespoon of the olive oil. Add the garlic, green onions, cardamom seed, cumin seeds, mustard seeds and coriander seeds and stir 30 seconds. (Be careful, as seeds may pop.)
  3. Add chickpea mixture and curry powder; whisk continuously until thick. (If the soup splutters, pull the pot slightly off center on the burner until the temperature drops a bit.) Simmer one or two minutes more to remove floury taste.
  4. Stir in the remaining tablespoon of olive oil and the lemon juice. Remove black cardamom seed and add more salt if needed.
  5. Ladle into bowls and sprinkle with chopped cilantro or sliced green onions. Serve hot with biscuits or flat bread.

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