Tag Archives: Chickpeas

Moroccan Chicken Soup with Chickpeas and Preserved Lemons

Moroccan Chicken Soup with Chickpeas and Preserved Lemons

This recipe combines the heartiness of classic chicken vegetable soup with the flavors of roasted Moroccan chicken and curry flavors. For the freshest and most nutritious soup I use homemade chicken stock. Preserved lemons might be hard to find at your average grocery store which is why I just make them ahead of time. I had also found that roasting a chicken in the oven with spices and olive oil allows for the most tender, shredded meat for the soup. If you don’t have any chicken stock on hand, you can use the bones from the chicken and make your own. If you already have some ready, that’s great, because you can then freeze the bones and have it ready to go for next time! The recipe uses a whole butternut squash, carrots, red potatoes and chickpeas for heartiness and flavor. A few tablespoons of spicy Moroccan Harissa paste and a curry spice blend is all that it needs to take this soup to the next level! I was very happy with the results and will be incorporating it into my weekly meals! The recipe yields a lot of soup so it makes a perfect weekday dinner.
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Carrot Soup with Roasted Chickpeas and Lemon Tahini

Carrot Soup with Roasted Chickpeas and Lemon Tahini

It’s been a little colder the last few weeks so I thought a warm bowl of soup would be a nice thing to come home to.  After all the eating from Thanksgiving I settled on a healthy and hearty soup made from carrots and garnished with chickpeas and tahini.  I’m not usually a fan of pureed soups but this one caught my eye because of all the tasty garnishes on top.  I was already a big fan of Baked Chickpeas so I was excited to try them out in a soup.  I was surprised at how well all the ingredients came together.  I loved the earthy flavor of the carrot soup with the tangy tahini and crispy chickpeas.  I served the soup with a few slices of pita bread which also served as an edible spoon!

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Baked Spiced Chickpeas

I was looking for a tasty snack–something to munch on during the day that had a good amount of filling protein but also packed with flavor. I came across a recipe for baked chickpeas and was intrigued because I always liked them in stews and soups but had never tried them on their own. The chickpeas are lightly tossed with olive oil, rolled in a spice blend, and baked until they become dry and crispy. They remind me a little of popcorn but so much healthier and tastier! The spice blend can be adjusted to your own tastes, whether you want it saltier, sweeter, or spicier. I preferred the spicy and salty, but I plan to experiment more and see what I like best.

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Chicken and Butternut Squash Stew with Preserved Lemons


This stew is a great combination of Fall and middle eastern flavors. The recipe brings together shredded chicken, butternut squash, chickpeas, Bulgur wheat, preserved lemons and savory spices.  This combination makes a great dinner on a cold night.  Butternut squash has been a favorite of mine for a while and once again it didn’t disappoint!  Another favorite ingredient of mine is preserved lemon which flavored the stew very nicely.  The bulgur, chickpeas and chicken made the stew extra hearty and delicious! I topped the stew with a little yogurt and lemons slices for garnish.

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