The Chickpea Soup Recipe (also called Hummus bi’l-Kammun in Algeria) is so darn easy to make! The entire process of cooking the soup takes very little effort to throw together. Topping the soup with shredded mint leaves provides a fresh aftertaste that complements the harissa sauce beautifully.
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Soup is one of my favorite quick and easy ways to taste food from around the world. There are so many great soup recipes to choose from (check out my post on 8 Easy Soup Recipes from Around the World).
This Algerian Chickpea Soup Recipe is no different. It is fairly quick, so simple, and a great way to taste the flavors of another country.
This version of chickpea stew, also called Hummu bi’l-Kammun, originated in Algeria. It’s made by taking chickpeas and blending them into a paste, which is then combined with liquid to thicken into a beautiful, smooth soup. You can then top your soup with fresh mint leaves or a drizzle of olive oil and it is pure perfection!
The best part about this recipe is that it comes together so easily, and takes very little skill (kind of like my Split Pea Soup in an Instant Pot recipe!). Simply blend and simmer. 20 minutes later, you look like a spectacular chef.
Recipe Origins
Renditions of this chickpea soup recipe have circulated on quite a few cook-the-world blogs when it comes time to cook Algeria. This Chickpea Soup Recipe in particular is adapted from A Mediterranean Feast by Clifford Wright. Wright was the winner of the James Beard Award for Best Food Writing in 2000.
Wright, an expert on Mediterranean food and culture, describes this soup as a popular choice amongst dock workers in Algeria.
It is a thick and spicy soup made mostly from chickpeas! The combination of cumin, paprika, mint, and harissa give a delicious flavor blend that adds a lot to the bowl.
Why Make this Recipe
- Filling: This soup is thick and creamy, and is the perfect filling lunch! It would also be great served alongside a grilled cheese sandwich.
- Low Effort: This dish is relatively low effort, with the only work coming from blending the chickpeas and toasting the spices.
- Vegan & Gluten Free: If you make this recipe just using water instead of the optional chicken broth, it is completely vegan! Regardless, it is also a great naturally gluten free option as well.
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Chickpeas: I used already cooked, canned chickpeas which I drained and rinsed. If you really want the smoothest soup, you can remove the little clear film over each of the chickpeas, but this does take a long time.
- Harissa: Harissa is a hot chili pepper paste. If you need a substitute, you can use Berbere.
- Water: For more flavor, you can use chicken broth (I recommend this!).
- Tomato Sauce: Tomato paste will also work
Tools
- Food Processor: You can also use a blender.
- Pot: In a size medium. Make sure you have a lid for it.
- Immersion Blender: If you do not have an immersion blender, you can also use a blender for this part.
How to Make this Recipe
Step 1: Prepare the Chickpeas
Reserve ½ cup of the drained and rinsed chickpeas. Set aside.
Place the rest of the chickpeas in a food processor or blender and blend until dry and crumbly. Add ¾ cup water into the chickpeas and blend again until slightly smoother.
Step 2: Begin the Soup
Put a medium pot over low-medium heat. Add the olive oil and the garlic, and saute the garlic until fragrant (about 3 minutes).
Once the garlic is fragrant, add the cumin, paprika, harissa, tomato sauce, salt, and pepper. Let cook, stirring occasionally for 2-3 minutes.
Add the water into the pot, cover, and bring to a boil.
Step 3: Add the Chickpeas
Once boiling, add the pureed chickpeas from the blender and the mint into the boiling water. Reduce the heat to a simmer and allow the soup to simmer, covered, for about 15 minutes, stirring occasionally.
Step 4: Blend & Serve
After 15 minutes, remove the lid. Use an immersion blender to blend the soup until it is thick and creamy and the texture is smooth.
Pour the ½ cup of reserved, whole chickpeas into the soup.
Scoop into a serving bowl and sprinkle with more fresh mint on top. Enjoy!
Expert Tips
- Though the harissa adds a great flavor, it can always be omitted if you do not like spicy food. I added a touch of harissa, as I like just a touch of spice. But you can always add more depending on your preferences!
- You can omit the whole chickpeas at the end if you want.
- Some chickpea soup recipes call for adding pasta. While this recipe does not, you can add cooked pasta if it sounds good to you!
Can I Add More Vegetables?
Yes! If you want to add more vegetables to this soup, you absolutely can (but keep in mind it will stray from the traditional Chickpea Soup Recipe from Algeria). Some other great options would be:
- Carrots (roasted & blended with the chickpeas)
- Pumpkin (roasted & blended with the chickpeas)
- Roasted Red Pepper (roasted & blended with the chickpeas)
- Spinach (added at the end)
Topping Ideas
You can add some toppings to this soup for extra flavor and flare (though keep in mind this will make it different from the Algerian Chickpea Soup Recipe). Some good options are:
- A drizzle of olive oil
- Pumpkin Seeds
- A drizzle of cream
- Mint leaves
- Harissa
- Anything else that sounds delicious
Recipe FAQs
As long as your soup is in an airtight container in the fridge, it should last for 5 or so days.
If you want to freeze your soup, you are welcome to do so (frozen soup is the best!!). The best option for doing this is to, again, put your soup in an airtight container. You can store the soup in the fridge for up to 6 months.
When you want to eat your soup, make sure to take it out of the fridge about 12 hours before you want to eat it to allow ample time to thaw.
Yes, chickpeas and garbanzo beans are the same thing! This popular legume is often called garbanzo beans in Latin cooking, and chickpeas in Middle Eastern cooking.
Whatever you call it, the legume is the same. Whether your can says garbanzo beans or chickpeas, you can use it to make this recipe!
I love serving this Chickpea Soup Recipe with a big slice of crusty bread. It is also amazing when served with a grilled cheese sandwich!
Thanks so much for reading this post! If you liked this recipe, you might also like these other recipes I picked out just for you!
- Algerian Shortbread Cookies
- Algerian Sweet Lamb
- Cucumber Yogurt Soup
- Black Bean Soup from Guatemala
- Algerian Cucumber Salad with Pistachios
- Borscht Soup Recipe from Belarus
Chickpea Soup Recipe
Equipment
- Food Processor
- Pot(s)
- Immersion Blender
Ingredients
- 3 15 oz chickpeas, drained and rinsed
- ¼ cup olive oil
- 1 tsp garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp harissa, or more to taste (optional)
- 1 tbsp tomato sauce
- Salt and Pepper to taste
- 4 cups water, divided
- 1 tsp dried mint
- 1 sprig fresh mint, for garnish
Instructions
- Reserve ½ cup of the drained and rinsed chickpeas. Set aside.
- Place the rest of the 3 cans of chickpeas in a food processor or blender and blend until dry and crumbly. Add ¾ cup water into the chickpeas and blend again until slightly smoother.
- Put a medium pot over low-medium heat. Add the ¼ cup olive oil and the 1 tsp garlic, and saute the garlic until fragrant (about 3 minutes).
- Once the garlic is fragrant, add the 1 tsp cumin, 1 tsp paprika, ½ tsp harissa, 1 tbsp tomato sauce, and salt and pepper to taste. Let cook, stirring occasionally for 2-3 minutes.
- Add the 3 ¼ cup water into the pot, cover, and bring to a boil.
- Once boiling, add the pureed chickpeas from the blender and 1 tsp mint into the boiling water. Reduce the heat to a simmer and allow the soup to simmer, covered, for about 15 minutes, stirring occasionally.
- After 15 minutes, remove the lid. Use an immersion blender to blend the soup until it is thick and creamy and the texture is smooth.
- Pour the ½ cup of reserved, whole chickpeas into the soup.
- Scoop into a serving bowl and sprinkle with more fresh mint on top. Enjoy!
Notes
- Chickpeas: I used already cooked, canned chickpeas which I drained and rinsed. If you really want the smoothest soup, you can remove the little clear film over each of the chickpeas, but this does take a long time.
- Harissa: Harissa is a hot chili pepper paste. If you need a substitute, you can use Berbere.
- Water: For more flavor, you can use chicken broth (I recommend this!).
- Tomato Sauce: Tomato paste will also work
- Though the harissa adds a great flavor, it can always be omitted if you do not like spicy food. I added a touch of harissa, as I like just a touch of spice. But you can always add more depending on your preferences!
- You can omit the whole chickpeas at the end if you want.
- Some chickpea soup recipes call for adding pasta. While this recipe does not, you can add cooked pasta if it sounds good to you!
cathy says
It was really good, I really love chickpeas!
Alexandria Drzazgowski says
I also love chickpeas!! Thank you so much for making it and for sharing your experience.