Mediterranean Chickpea Soup

(adopted from my much-used Planet Organic cookbook.)

Ok, let me apologize in advance for the lack of photos. I was really busy in our little kitchen.

Trying to make dinner. Trying to make lunch. Baking yam cookies with a friend. And! There was a very intense hockey game going on the television that was very distracting.

But the soup is good! Spicy. And good.

Mediterranean Chickpea Soup

Picture one.


  • 1 onion, chopped
  • 1 lemon, juice and zest
  • 2 tbsp olive oil
  • 1 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 14 oz can diced tomatoes
  • 14 oz can chickpeas, rinsed well
  • kalamata olives, chopped
  • 1/2 red pepper, chopped
  • 1/2 zucchini, chopped


  • Heat olive oil in a large pot. Once hot, add the chopped onion.
  • Saute for about 3 minutes, then add all of the spices.
  • Saute for 5-10 minutes, or until onions become translucent.
  • Add the diced tomatoes, plus one can-full of water.
  • Grate some lemon zest into the broth, then squeeze the juice.
  • Bring to a simmer and add chickpeas, olives, red pepper and zucchini.
  • Simmer for 10 – 15 minutes.
  • Serve!

Picture two. And it's not even in a bowl!

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