Silky Chickpea Soup with Toasted Cumin

Total Time
18 min
4 min
14 min
Chickpea (garbanzo) flour is made from ground dried chickpeas. It can be found in most supermarkets—look for Bob's Red Mill—and in specialty food stores. It's used to make socca, tender crepes that are sold on the streets of Provence.


cumin seeds

1 Tbsp


5½ cup(s)

garlic clove(s)

2 large clove(s), minced

table salt

1¼ tsp

chickpea flour

1 cup(s)

fresh lemon juice

2 Tbsp


4 slice(s), very thin, for garnish

extra virgin olive oil

1 Tbsp, fruity


  1. Put cumin seeds in medium saucepan and toast over medium heat, shaking pan occasionally, until seeds deepen slightly in color and are fragrant, about 2 minutes. Transfer 1/2 teaspoon toasted seeds to cup and set aside.
  2. Add 4 1/2 cups water, garlic, and salt to same saucepan and bring to boil. Reduce heat and simmer until flavors are blended, about 5 minutes.
  3. Meanwhile, whisk together chickpea flour and remaining 1 cup water in medium bowl or glass measure until smooth, then gradually whisk into water-garlic mixture in saucepan. Cook, whisking occasionally, until soup is thickened, about 3 minutes.
  4. Remove saucepan from heat and stir in lemon juice. Ladle soup evenly into 6 bowls and sprinkle with reserved cumin seeds. Drizzle each serving with 1/2 teaspoon oil and top with lemon slice.
  5. Per serving: 1 cup

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