We’ve always been fans of Joan Nathan’s timeless recipes, and her chickpea soup stands out as a comforting classic rooted in Jewish culinary traditions. This hearty dish draws from Middle Eastern influences, blending simple ingredients into a flavorful bowl that’s both nourishing and easy to prepare.
As we dive into this recipe, you’ll see why it’s a staple in our kitchen—offering rich flavors that warm the soul while keeping things wholesome and delicious.
Ingredients
In our exploration of Joan Nathan’s Chickpea Soup Recipe, we focus on the fresh, wholesome ingredients that bring out its nourishing flavors and Middle Eastern influences. We’ve organized this list in the order ingredients are typically used, with prep notes for precision and ease.
- Chickpeas: 2 cups dried chickpeas, soaked overnight in water to cover by 2 inches for optimal texture and flavor absorption.
- Onions: 1 large onion, finely chopped, as the base for building rich, savory layers.
- Garlic: 4 cloves, minced, to add a pungent depth that enhances the soup’s aromatic profile.
- Carrots: 2 medium carrots, diced, providing a sweet crunch and vibrant color to the mix.
- Celery: 2 stalks, sliced, for a subtle earthy note that complements the soup’s hearty base.
- Cumin: 1 teaspoon ground cumin, toasted briefly in the pot to release its warm, nutty essence.
- Paprika: 1 teaspoon smoked paprika, lending a smoky sweetness that ties into Jewish culinary traditions.
- Vegetable broth: 6 cups low-sodium broth, or homemade if available, to create a flavorful, nourishing liquid foundation.
- Lemon: Juice of 1 lemon, added at the end for a bright, tangy finish that balances the soup’s richness.
- Fresh herbs: ¼ cup chopped cilantro or parsley, stirred in just before serving for a fresh, herbaceous lift.
This selection ensures our Joan Nathan Chickpea Soup Recipe remains simple yet packed with authentic taste—using these ingredients, we achieve a comforting dish that’s both nutritious and full of character.
Instructions
Now that we have gathered our fresh ingredients like soaked chickpeas, onions, and garlic, we can transform them into a nourishing Joan Nathan Chickpea Soup that blends comforting Jewish flavors with Middle Eastern spices.
Prep
Before we start cooking, let’s prepare our ingredients to ensure everything comes together smoothly for this flavorful soup.
- Soak the chickpeas: If using dried chickpeas, place 2 cups of them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours until they double in size. This step ensures the chickpeas become tender and absorb flavors effectively.
- Chop the vegetables: Dice 1 large onion, 3 garlic cloves, 2 carrots, and 2 celery stalks into small, uniform pieces. Aim for 1/4-inch cubes to promote even cooking and release their sweet, earthy aromas.
- Measure and mix spices: In a small bowl, combine 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. These spices form the heart of the soup’s warm, smoky profile, drawing from traditional Middle Eastern influences.
- Prepare fresh additions: Juice 1 lemon to yield about 2 tablespoons, and finely chop 1/4 cup of fresh herbs like cilantro or parsley. Set these aside as they add a bright, zesty finish to the dish.
Cook
With our ingredients prepped, let’s move to the stove where the magic happens, building layers of flavor in this hearty soup.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery, stirring frequently for 5-7 minutes until they soften and release a fragrant, savory scent that fills the kitchen.
- Add spices and chickpeas: Stir in the cumin and smoked paprika mixture, cooking for 1 minute until the spices bloom and turn fragrant. Then, add the soaked and drained chickpeas along with 6 cups of vegetable broth, bringing the pot to a gentle boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for 45-60 minutes, stirring occasionally. The chickpeas will become tender and creamy, while the vegetables meld into a rich, comforting broth—test for doneness by mashing a chickpea against the pot’s side.
- Finish and season: Once the soup reaches the desired consistency, stir in the lemon juice and chopped herbs. Let it cook for another 2 minutes to infuse bright flavors, then season with salt and pepper to taste, creating a balanced, soul-warming dish ready to serve.
Equipment Needed
Before we dive into preparing our Joan Nathan Chickpea Soup, let’s gather the essential equipment. This ensures a smooth process from soaking the chickpeas to simmering the flavors, building on the fresh ingredients and step-by-step instructions we’ve outlined.
We recommend these key tools, organized by their use in the recipe:
- Large mixing bowl: For soaking the chickpeas overnight, allowing them to absorb water and achieve that tender texture we love.
- Chef’s knife and cutting board: Ideal for chopping onions, garlic, carrots, and celery into uniform pieces, promoting even cooking and enhancing the soup’s rich flavors.
- Large pot or Dutch oven: Our go-to for sautéing aromatics and simmering the soup; it holds the vegetable broth and spices, creating a warm, smoky profile that melds everything together.
- Wooden spoon or spatula: Perfect for stirring the cumin and smoked paprika into the mixture, preventing sticking and ensuring the spices distribute evenly for maximum taste.
- Measuring cups and spoons: Essential for accurate measurements of ingredients like lemon juice and fresh herbs, guaranteeing the balanced, soul-warming finish.
- Colander or fine-mesh strainer: Used to drain the soaked chickpeas, removing excess water and preparing them for the pot without any mess.
By having these items ready, we make the preparation of this nourishing Joan Nathan Chickpea Soup efficient and enjoyable, keeping our kitchen workflow seamless from start to finish.
Make-Ahead and Storage
One of the joys of our Joan Nathan Chickpea Soup is its flexibility for make-ahead preparation, allowing flavors to deepen and meld for even more comforting results. We love planning ahead to simplify busy days, ensuring this nourishing soup remains a go-to staple in our kitchens.
Make-Ahead Tips
To maximize efficiency and enhance the soup’s rich, smoky essence from cumin and smoked paprika, we recommend these steps:
- Soak chickpeas in advance: The night before, place 1 cup of dried chickpeas in a large bowl with enough water to cover them by 2 inches. This step ensures tender, creamy chickpeas that absorb flavors beautifully during cooking.
- Prep vegetables early: Chop onions, garlic, carrots, and celery up to 24 hours ahead. Store them in an airtight container in the refrigerator to preserve their fresh crunch and aroma, making assembly quick and seamless.
- Assemble the full soup: Prepare the entire soup up to the point of adding lemon juice and fresh herbs. Let it cool completely, then refrigerate for up to 2 days. This resting period allows the spices to infuse deeply, resulting in a more vibrant, soul-warming dish when you finish and reheat it.
Storage Guidelines
Proper storage helps maintain the soup’s hearty texture and bright flavors, keeping it fresh for future meals. We always emphasize safe practices to avoid waste and ensure optimal taste.
For refrigeration and freezing durations, refer to the table below:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | 3-4 days | Cool the soup completely before transferring to an airtight container. Store in the refrigerator at 40°F (4°C) or below to retain its creamy consistency and prevent bacterial growth. |
| Freezing | Up to 3 months | Portion into freezer-safe bags or containers, leaving headspace for expansion. This preserves the soup’s wholesome goodness, allowing you to thaw and reheat for a quick, flavorful meal. |
When reheating, we suggest gently warming the soup on the stovetop over medium heat, stirring occasionally until it reaches 165°F (74°C). Add a splash of vegetable broth if needed to restore the original velvety texture, and finish with a squeeze of fresh lemon juice to revive its zesty brightness. Always check for any off odors or textures before consuming to ensure safety.
Conclusion
We’ve truly enjoyed sharing Joan Nathan’s chickpea soup with you. It’s a nourishing staple that brings warmth and tradition to our tables effortlessly.
This recipe’s simplicity lets flavors shine while fitting into any routine.
Try it today and discover how it elevates your meals with ease.
Frequently Asked Questions
What is Joan Nathan’s chickpea soup?
Joan Nathan’s chickpea soup is a comforting, nutritious recipe inspired by Jewish and Middle Eastern traditions. It’s a simple, flavorful dish made with soaked chickpeas, fresh vegetables, spices like cumin and smoked paprika, vegetable broth, lemon juice, and herbs. This staple offers rich, soul-warming flavors and is perfect for everyday meals.
What are the key ingredients for Joan Nathan’s chickpea soup?
The main ingredients include soaked chickpeas, onions, garlic, carrots, celery, cumin, smoked paprika, vegetable broth, lemon juice, and fresh herbs. These wholesome components create a balanced, nourishing soup with earthy and smoky notes, enhancing its authentic taste while keeping preparation straightforward.
How do I prepare Joan Nathan’s chickpea soup?
Start by soaking chickpeas overnight for tenderness. Chop vegetables uniformly, sauté onions, garlic, carrots, and celery, then add spices and chickpeas. Simmer in vegetable broth until creamy, and finish with lemon juice and herbs. The process takes about 1-2 hours and yields a delicious, hearty soup for 4-6 servings.
What equipment is needed to make this soup?
You’ll need a large mixing bowl for soaking chickpeas, a chef’s knife and cutting board for chopping, a large pot or Dutch oven for cooking, a wooden spoon for stirring, measuring cups and spoons for accuracy, and a colander for draining. These tools ensure an efficient, smooth preparation process.
Can I make Joan Nathan’s chickpea soup ahead of time?
Yes, you can prepare it in advance! Soak chickpeas and chop vegetables ahead, then assemble the soup up to simmering and refrigerate for up to two days. This allows flavors to deepen, making it ideal for busy schedules while maintaining its comforting quality.
How should I store and reheat Joan Nathan’s chickpea soup?
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat, warm on the stovetop over low heat, stirring occasionally, and add a splash of broth if needed to keep it creamy. Avoid boiling to preserve flavors.