• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Culture Cookbook
  • Thanksgiving
  • About
  • Press
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Africa » Algeria » Chickpea Stew Recipe from Algeria

    Chickpea Stew Recipe from Algeria

    Published on Feb 10, 2022 Modified: Aug 9, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Homemade Chickpea Soup Recipe Pinterest Image middle design banner
    Homemade Chickpea Soup Recipe Pinterest Image top design banner
    Homemade Chickpea Soup Recipe Pinterest Image bottom design banner
    Homemade Chickpea Soup Recipe Pinterest Image top black banner

    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. 

    Bowl of chickpea soup with a slice of bread tucked in and chickpeas garnished on top.

    “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

    1. Filling: This soup is thick and creamy, and is the perfect filling lunch! It would also be great served alongside a grilled cheese sandwich. 
    2. Low Effort: This dish is relatively low effort, with the only work coming from blending the chickpeas and toasting the spices.
    3. 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.

    1. 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. 
    2. Harissa: Harissa is a hot chili pepper paste. If you need a substitute, you can use Berbere. 
    3. Water: For more flavor, you can use chicken broth (I recommend this!). 
    4. Tomato Sauce: Tomato paste will also work 

    Tools

    1. Food Processor: You can also use a blender. 
    2. Pot: In a size medium. Make sure you have a lid for it. 
    3. 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

    Food processor with chickpeas blended.

    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 

    Saucepan with ingredients coming to a boil for chickpea soup.

    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

    Immersion blender in saucepan smoothing the chickpeas from the food processor into the remaining soup ingredients.

    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

    Hand holding a bowl of chickpea soup with a spoon inside and a crust of bread.
    Refrigerator Storage Instructions

    As long as your soup is in an airtight container in the fridge, it should last for 5 or so days.

    Freezer Storage Instructions

    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.

    Are Chickpeas and Garbanzo Beans the Same Thing?

    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!

    What To Serve this Chickpea Soup Recipe With

    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
    Top view of two bowls of soup served with whole chickpeas on top as garnish and slices of bread on the table next to them.

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Chickpea Soup Recipe

    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.
    4 from 1 vote
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: algeria
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 126kcal
    Author: The Foreign Fork

    Equipment

    • Food Processor
    • Medium Pot
    • 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

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • 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! 

    Nutrition

    Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 42mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • 6 Recipes You Can Make with Non-Perishable Ingredients
      6 Recipes You Can Make with Non-Perishable Ingredients
    • 8 Easy Soup Recipes from Around the World
      8 Easy Soup Recipes from Around the World
    • 10 European-Inspired Instant Pot Recipes
      10 European-Inspired Instant Pot Recipes
    • Cheesy Chicken and Rice Recipe
      Cheesy Chicken and Rice Recipe
    « How to Make Brown Rice in the Instant Pot
    Chicken Machboos Recipe »

    Sharing is caring!

    77 shares

    Reader Interactions

    Comments

    1. cathy says

      August 08, 2019 at 10:24 pm

      4 stars
      It was really good, I really love chickpeas!

      Reply
      • Alexandria Drzazgowski says

        August 09, 2019 at 11:03 pm

        I also love chickpeas!! Thank you so much for making it and for sharing your experience.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Ravioli Filling Recipe

    What To Serve with Italian Sausage and Peppers

    What To Serve with Risotto

    Substitutes for Italian Herbs

    Italian Dessert Recipes

    Italy: Recipes, Background and Culture

    Vegetable Recipes

    Yu Choy Sum

    Lima Beans and Corn Succotash Recipe

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Footer

    • Home
    • About
    • Contact
    • Press
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2023 The Foreign Fork

    77 shares