Moroccan Chickpea and Potato Soup | Dr. Cobi

Moroccan Chickpea and Potato Soup

You are here

Moroccan Chickpea and Potato Soup

  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, crushed
  • 1 tsp curry powder
  • 1 tsp ground cardamom
  • ½ tsp turmeric
  • ½ tsp freshly ground black pepper
  • 1 ½ cups dried chick peas (garbanzo beans), soaked overnight
  • 10 to 12 cups water
  • One 3 inch piece kombu
  • 4 large carrots, diced
  • 4 to 5 red or yellow potatoes, diced
  • ¼ cup tomato paste
  • ¼ cup freshly squeezed lemon juice
  • 1 to 2 tsp sea salt
  • ½ cup chopped parsley
  1. Heat olive oil in an 8 quart stockpot; add onions and sauté for about 4 to 5 minutes. Then add garlic and spices, sauté a minute more.
  2. Drain soaking water from beans and rinse well. Add beans and the fresh 10 to 12 cups of water to pot. Bring to a boil, and then reduce heat to low, and simmer, partially covered, for about 35 minutes.
  3. After about 35 minutes, add the carrots and potatoes to the pot. Simmer for about 15 to 20 minutes more or until vegetables are tender and beans are completely cooked.
  4. Remove kombu from pot. Then add the tomato paste, lemon juice, sea salt, and parsley. Stir well and simmer for a few minutes more. Taste and adjust salt and seasoning if desired.


Essential Health is dedicated to providing professional, safe and effective complementary health care through the use of research and evidence based on natural medicine therapies.



  • Essential Health Natural Wellness Clinic,
    22348 Selkirk Avenue
    Maple Ridge, BC V2X 2X5
  • Phone: 604.467.9554
  • Email:


SIGN UP FOR OUR NEWSLETTER TODAY. You'll receive: Advice on healthy living • The latest health news • Creative, healthy recipes • And more!