Ethiopian chickpea and pasta soup Recipe

click to rate
1 vote | 1836 views
Prep time:
Cook time:
Servings: 6 bowls


Cost per serving $1.57 view details


  1. Drain chickpeas.
  2. Heat the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring occasionally, until it is soft golden brown. As the onion starts to brown, reduce the heat and stir more often. Add the garlic and cook over medium-low heat, stirring often, for 1 minute. Reserve one-third of the mixture for a garnish.
  3. Add chickpeas, broth and 2 cups water to the saucepan. and bring to a boil. Cover and cook over low heat for 1½ hours. Add the lentils, turmeric, spice mix, salt, pepper and 2 cups water. Return to a boil. Cover and simmer over low heat until the chickpeas and lentils are tender, about 30 minutes to one hour.
  4. Cook linguine uncovered in boiling water with generous pinch of salt until just tender. Drain the linguine, reserving the cooking liquid. You should have 2 cups cooked pasta.
  5. Mix the dill, cilantro and green onion; reserve half as a garnish.
  6. Add half of the spinach, half of the herb mixture, and the reserved pasta water. Cook over medium heat, uncovered, for 10 minutes. If the soup is too thick, thin with more pasta water.
  7. Just before serving, stir in the remaining spinach, and add the cooked pasta. Cook uncovered until the spinach just wilts, about 1 minute, adding more pasta liquid by tablespoons if the soup is too thick. Stir in the first part of the herb mixture. Taste and adjust seasoning.
  8. Reheat the onion and garlic mixture reserved for garnish in a very small skillet over medium heat until sizzling. Add the dried mint, stir and remove from the heat. Garnish soup with spoonful of yogurt, reserved onion/garlic/dried mint, and reserved herbs.


Add the recipe to which day?
« Today - May 26 »
Today - May 26
May 27 - Jun 02
June 3 - 9
June 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 534g
Recipe makes 6 servings
Calories 356  
Calories from Fat 86 24%
Total Fat 9.85g 12%
Saturated Fat 1.45g 6%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 532mg 22%
Potassium 934mg 27%
Total Carbs 50.45g 13%
Dietary Fiber 13.8g 46%
Sugars 6.25g 4%
Protein 17.53g 28%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment