Chickpea and bread soup with roasted garlic and coriander from Lugma: Abundant Dishes and Stories From My Middle East (page 60) by Noor Murad

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Notes about this recipe

  • Eat Your Books

    Allow dried chickpeas to soak overnight.

  • DebCooks on January 27, 2026

    Wow! This was an amazing soup. Delicious, unique and hearty. I used the Rancho Gordo chickpeas and soaked them for about 5 hours. The roasted garlic topping makes the dish. I used parsley instead of cilantro and it still tasted great.

  • Lsblackburn1 on December 30, 2025

    I doubled this so I could use the whole bag (1 lb) of my Rancho Gordo black garbanzo beans. I soaked the beans for about 5 hours and then cooked them for about 1 1/2 hours. I probably should have let them cook a bit longer - they were on the al dente side. This is really flavorful and interesting! It’s tangy from the yogurt and lemon juice, funky from the roasted garlic topping.

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