What are the best methods to thicken Joan Nathan’s Iconic Chickpea Soup?

To thicken chickpea soup, blend a portion of the soup and stir it back into the pot to create a creamy texture while retaining some whole chickpeas for a bite. You can also let the soup simmer longer to naturally reduce and thicken. If needed, add a slurry of cornstarch or flour mixed with water, but this is usually unnecessary for chickpea-based recipes.

Can chickpeas hold up well when frozen in soup?

Yes, chickpeas freeze exceptionally well in soup, maintaining their texture and flavor. To preserve the soup’s quality, allow it to cool completely before transferring it to airtight containers. Reheat gently to avoid overcooking the chickpeas.

Which techniques help create a thicker soup consistency?

Blending part of the soup is the easiest way to achieve a thicker consistency. Alternatively, you can add mashed potatoes, cooked rice, or legumes as natural thickeners. Simmering the soup uncovered allows excess liquid to evaporate, concentrating the flavors and texture.

How can you enhance the flavors in your soup?

To deepen the soup’s flavor, add a splash of lemon juice, fresh herbs, or a pinch of chili flakes just before serving. Sautéing aromatics like garlic and onions thoroughly at the start builds a flavorful base. Taste and adjust seasoning with salt, pepper, or spices as the soup cooks.

What causes the soup to become too watery?

Soup becomes watery if too much liquid is added or if it hasn’t simmered long enough to reduce. Skipping the step of blending or mashing ingredients can also result in a thinner consistency. Properly measuring broth and allowing the soup to cook uncovered can prevent this issue.

How to Make Joan Nathan’s Iconic Chickpea Soup at Home

Joan Nathan’s Iconic Chickpea Soup

Author: angela
Total Time: 40 minutes
Yield: 4 1x
Diet: Vegetarian

Description

A rich and comforting chickpea soup inspired by Joan Nathan’s celebrated culinary legacy. Packed with warm spices, tender chickpeas, and a creamy texture, this soup is the perfect blend of Middle Eastern and Jewish flavors.

Ingredients

Scale

1 cup dried chickpeas (or 2 cans, rinsed and drained)
2–3 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 tsp cumin
1 tsp paprika
4 cups vegetable or chicken broth
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)

Instructions

If using dried chickpeas, soak them overnight and cook until tender. If using canned chickpeas, rinse and drain well.
Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until golden and fragrant.
Add cumin and paprika, and toast the spices for about 30 seconds.
Stir in the chickpeas and broth. Bring to a simmer and cook for 15–20 minutes.
Blend a portion of the soup until creamy, then mix it back into the pot.
Season with salt and pepper, garnish with fresh parsley or cilantro and serve hot.

Notes

For a vegetarian option, use vegetable broth.
Blending a portion of the soup creates a creamy texture without the need for cream.
Leftovers freeze well and can be reheated for a quick meal.

Prep Time: 10 min
Cook Time: 30 min
Category: soup
Cuisine: Jewish and Middle Eastern

Nutrition

Calories: 250

Keywords: Joan Nathan chickpea soup, chickpea soup recipe, Jewish recipes, Middle Eastern soup, comforting soups