Chickpea and lime marinated mushrooms soup

Chickpea and lime marinated mushrooms soup recipe

Here is an original and very tasty winter soup recipe. I’m sure you’ll love the slight cumin flavor and the lime marinated mushrooms… I use dried chickpeas because they taste better (in my humble opinion) and are more nutritional than canned ones but they definitely ask for more organization ;-) You’ll need to soak them overnight before cooking your soup. So if you don’t have time, go for canned chickpeas and reduce considerably cooking time.

Preparation time : 30 mn (+1 night soaking of dried chickpeas) – Cooking time : 2 h

Ingredients (for 4 servings)

2/3 lbs (310 g) of chickpeas
1 large onion
1 bay leaf
10 to 12 cups (2, 5 to 3 l) of water
1 cup (25cl) of sour cream (crème fraiche)
1 pinch of cumin powder

Marinated mushrooms

1/2 lbs (310 g) of portobello mushrooms
3/8 of cup (10 cl) of olive oil
1 lime
1 tablespoon of fresh chopped cilantro
1/2 pinch of red chilli powder

Toasted bread

4 bread slices
1 garlic clove
1 tablespoon of olive oil
Salt and pepper


1/ Rinse chickpeas until water comes out clear, then soak them in about 12 cups of water overnight. (Add cooking salt and a tablespoon of baking soda to it: it helps soften the cheakpeas).

2/ Peel and slice mushrooms. (When cleaning mushrooms you should try to avoid using water, they would get soaked and loose taste). Combine olive oil, cilantro and chilli pepper.

3/ Clean lime, grate zest and squeeze it. Add zest and juice to marinade. Add salt and pepper. Pour mushrooms in marinade and set aside.

4/ Get water to a boil. Peel and slice onion. Pour onion slices, bay leaf and chickpeas into boiling water. Cover (leaving some air coming out so it doesn’t boil over) and leave until chickpeas are tender.

5/ Mix it in a food mixer; add creme fraiche and season with cumin, salt and pepper. (Try it and add seasoning if needed).

6/ Peel garlic clove. Heat olive oil in a frying pan, add the whole garlic clove. Get the garlic all around the pan so the oil gets garlic flavour. Add bread slices cut in half. Leave 1 or 2 minutes on each side.

7/ Serve chickpea soup adding marinated mushrooms on top with bread on side.


Chickpea and Lime Marinated Mushrooms Soup on Foodista

6 thoughts on “Chickpea and lime marinated mushrooms soup

  1. 02/15/2009 at 7:51 AM

    I adore chickpeas and the lime-y mushrooms sound great in that. Yum!

  2. 02/16/2009 at 4:59 PM

    This looks delicious. I love the idea of combining the marinated mushrooms with chickpeas… I bet this is just wonderful.

  3. 02/17/2009 at 1:14 AM

    Really interesting dish. Especially the lime and mushrooms. That’s a first!

  4. 04/08/2009 at 7:57 PM

    Beautiful soup – it looks thick and rich and very mushroomy. I do like the mix of unusual flavors.

  5. 01/04/2010 at 6:46 PM

    Love chickpeas but have never faffed about with dried ones don’t think I would and just use tinned.

  6. 02/13/2010 at 5:22 AM

    I have some chickpeas sprouting right now I was going to use for hummus….might have to try this instead!

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