• Ethiopian chickpea and pasta soup

    1 vote
    Prep time:
    Cook time:
    Servings: 6 bowls
    by Marla Nichols
    26 recipes


    • 3 tablespoons extra-virgin olive oil
    • 1 large or 2 medium chopped onions
    • 4 large garlic cloves, chopped
    • 1 cup dried garbanzo beans, soaked overnight
    • 2 cups water
    • 8 cups chicken stock
    • 1/2 cup green lentils, sorted and rinsed
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon Berbere spice mix
    • Salt and freshly ground pepper
    • 4 ounces linguine, broken in 3” pieces
    • 1/3 cup chopped dill
    • 1/2 cup chopped cilantro
    • 1/3 cup chopped green onions
    • 5 cups chopped spinach
    • 1 tablespoon dried mint
    • Plain yogurt, for serving


    1. Drain chickpeas.
    2. Heat the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring occasionally, until it is soft golden brown. As the onion starts to brown, reduce the heat and stir more often. Add the garlic and cook over medium-low heat, stirring often, for 1 minute. Reserve one-third of the mixture for a garnish.
    3. Add chickpeas, broth and 2 cups water to the saucepan. and bring to a boil. Cover and cook over low heat for 1½ hours. Add the lentils, turmeric, spice mix, salt, pepper and 2 cups water. Return to a boil. Cover and simmer over low heat until the chickpeas and lentils are tender, about 30 minutes to one hour.
    4. Cook linguine uncovered in boiling water with generous pinch of salt until just tender. Drain the linguine, reserving the cooking liquid. You should have 2 cups cooked pasta.
    5. Mix the dill, cilantro and green onion; reserve half as a garnish.
    6. Add half of the spinach, half of the herb mixture, and the reserved pasta water. Cook over medium heat, uncovered, for 10 minutes. If the soup is too thick, thin with more pasta water.
    7. Just before serving, stir in the remaining spinach, and add the cooked pasta. Cook uncovered until the spinach just wilts, about 1 minute, adding more pasta liquid by tablespoons if the soup is too thick. Stir in the first part of the herb mixture. Taste and adjust seasoning.
    8. Reheat the onion and garlic mixture reserved for garnish in a very small skillet over medium heat until sizzling. Add the dried mint, stir and remove from the heat. Garnish soup with spoonful of yogurt, reserved onion/garlic/dried mint, and reserved herbs.

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