We have prepared the recipe for chickpea soup for you dear ones in this section of professional and excellent cooking instruction. We hope you make good use of this online section and prepare and enjoy this delicious and flavorful dish at home.
According to the cooking service of SaedNews, chickpea soup (Nokhod Ab) is one of the traditional and nutritious Iranian dishes, especially popular in southern regions and cities like Isfahan. This dish, with a warm and dry nature, is rich in protein, fiber, iron, and B vitamins, and is very beneficial for strengthening the immune system, improving colds, and even reducing hair loss.
In this article, we provide two step-by-step methods for making chickpea soup without meat, suitable both for vegetarians and for those seeking a light and healthy meal. Join us to prepare this delicious dish with golden and professional tips.
Ingredient | Amount (Method 1) | Amount (Method 2) |
|---|---|---|
Chickpeas | 1 cup | 1 cup |
Onion | 1 small | 1 medium |
Wheat bulgur (optional) | 1/4 cup | - |
Olive oil or liquid oil | 1 tablespoon | 1 tablespoon |
Garlic (optional) | 1 clove | - |
Salt | To taste | To taste |
Black pepper | 1/2 teaspoon | 1/2 teaspoon |
Turmeric | 1/2 teaspoon | 1/2 teaspoon |
Black or green cumin | 1/4 teaspoon | 1/4 teaspoon |
Boiling water | 2-3 cups | 2-3 cups |
Fresh lemon juice (optional) | 1 tablespoon | 1 tablespoon |
This method, common in southern and Isfahani regions, adds wheat bulgur to make the soup more viscous, ideal for cold winter days.
Preparation Steps:
Soaking chickpeas: Soak chickpeas overnight in warm water, changing the water 2-3 times to reduce bloating. If short on time, boil chickpeas for 10 minutes and drain.
Preparing onion and garlic: Finely dice the onion. Heat olive oil in a medium pot and sauté the onion until golden. Add crushed garlic and sauté for 1 minute until fragrant.
Adding spices: Add turmeric, black pepper, and cumin to the onions and stir until the spices release their aroma.
Cooking chickpeas and bulgur: Add soaked chickpeas and wheat bulgur to the pot. Pour in 2-3 cups boiling water and bring to a boil over high heat. Then reduce heat and simmer with the lid on for 60-90 minutes until chickpeas are soft and the soup becomes thick.
Adjusting flavor: Add salt during the last 10 minutes of cooking. For better taste, you can add a little fresh lemon juice when serving.
Serving: Serve chickpea soup in bowls with Sangak bread or local bread.
Tip: To further reduce bloating, you can add a bit of Golpar (Persian hogweed) or extra cumin to the soup.
This method is ideal for those seeking a quick, light, and vegetarian-friendly meal.
Preparation Steps:
Soaking chickpeas: As in method one, soak chickpeas overnight or boil for 10 minutes and drain.
Sautéing onion: Dice the onion and sauté in olive oil or liquid oil until light and golden.
Adding spices: Add turmeric, black pepper, and cumin to the onion and sauté for 30 seconds.
Cooking chickpeas: Add chickpeas to the pot and pour 2-3 cups boiling water. Cover and simmer on low heat for 45-60 minutes until chickpeas are fully soft and the soup reaches a porridge-like consistency.
Seasoning: Add salt at the end and taste. For enhanced flavor, you may add lemon juice or a little cinnamon.
Serving: Serve in bowls with fresh bread or vegetables.
Tip: For faster cooking, you can use a pressure cooker, which reduces cooking time to about 20-30 minutes.
Reducing chickpea bloating: Soak chickpeas for at least 5-6 hours and change the water several times. Adding cumin or Golpar helps reduce bloating.
More viscosity: If wheat bulgur isn’t available, you can use 1 tablespoon of whole wheat flour.
Flavor enhancement: Adding a little brewed saffron or cinnamon towards the end of cooking gives a unique aroma and flavor.
Storage: You can store chickpea soup in a covered container in the refrigerator for 3-4 days. Before reheating, check its color and smell.
Serving variety: Serve with lemon juice, fresh herbs, or pickles to balance the flavor.
Chickpea soup is rich in nutrients thanks to chickpeas:
Immune system boost: Due to iron and B vitamins, it helps prevent colds and viral diseases.
Digestive health: High fiber content helps prevent constipation and improves bowel function.
Suitable for vegetarians: An excellent substitute for animal protein, fitting meatless diets.
Strengthens hair and muscles: Magnesium and folic acid in chickpeas help reduce hair loss and strengthen muscles.
Chickpea soup without meat is a traditional, healthy, and delicious dish that you can prepare easily at home with two simple and quick methods. Made with accessible ingredients and remarkable health benefits, it’s a great choice not only for cold winter days but anytime you want a nutritious and light meal. If you have experience cooking chickpea soup or special tips for making it tastier, please share them with us in the comments!
