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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.
Course Appetizer, Soup
Cuisine algeria
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 126kcal


  • Food Processor
  • Medium Pot
  • Immersion Blender


  • 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


  • 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!


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! 


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