Chickpea & Jerusalem Artichoke Soup

When I was a kid my mother made this chickpea soup once a week during the winter. It doesn’t snow in the Negev, the desert of Israel but it is freaking cold. I always say that the winter in New York is easier than in the Negev because in New York any crappy apartment I lived in had proper heating. Back in the seventies, we had electric spiral heaters which we had hover over to thaw. My mother made us wear layers, drink sheeba* (Wormwood) tea, and eat hearty soups to keep warm.

– My mother sometimes adds a large beef bone.
-I added Jerusalem artichokes and coriander seeds to the recipe for extra flavor and thickness.

Chickpea & Jerusalem Artichoke soup

Comforting and filling soup for cold days. Jerusalem artichokes are optional.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Moroccan
Keyword: Gluten-Free, Healthy, Plant-Based, Vegan
Author: Shelly
Cost: 5


  • 2 tablespoons avocado or vegetable oil
  • 1 large onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander seeds, crushed - optional
  • 2 inch (4cm) turmeric root - or 1 teaspoon turmeric powder
  • 4 celery stalks, chopped
  • 5 Jerusalem artichokes (sunchokes), peeled and sliced - optional
  • 2 carrots, diced
  • 2 cups soaked small chickpeas* - or cooked or canned
  • 1 cup cilantro, chopped roughly
  • 2-4 small pieces preserved lemons - or squeeze ½ lemon in
  • ¼ cup olive oil
  • Salt


  • Put the avocado oil in a soup pot over high heat. Add the onion and saute for 3-5 minutes. Add the cumin, coriander seeds and grate the turmeric straight in.
  • Add the celery, Jerusalem artichokes, carrots, chickpeas and cilantro. Add about 8 cups of water and bring into a boil. Boil for 10 minutes then lower the heat to simmer. Cover partially and cook for about 1 hour or until the chickpeas are tender. If you’re using cooked chickpeas see note.
  • Pour in the olive oil, sprinkle salt and cook for 10 minutes. Remove from the heat and let it cool for a few minutes.
  • Mash the soup with a potato masher or use a hand blender to blitz some of it. It should be half smooth and half chunky. Garnish with cilantro, preserved lemons (or with a wedge of lemon on the side) and a few drops of olive oil.


*If you’re using cooked or canned chickpeas, cook the soup first until the vegetables are tender, then add the chickpeas and cook for 10-15 minutes to let it absorb the flavors. 

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