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Aromatic Middle Eastern Soup

January/February 1996

Your rating: None Average: 4.9 (7 votes)

Infusing canned broth with spices creates a heady aromatic broth that is the perfect base for this simple soup.



READER'S COMMENT:
"This was an extremely delicious. I thought it would be a light and brothy soup but it packed a bold punch and the chickpeas, rice and onions made for a hearty meal. I paired it with a pomegranate spinach salad for a nice balance. "
Aromatic Middle Eastern Soup

4 Reviews for Aromatic Middle Eastern Soup

10/26/2014
Anonymous
Delicious and easy

I'll definitely be making this again. So tasty!

Tried adding lemon to a small portion and found it quickly overwhelmed the other flavours so I only added a little lemon juice to the rest. Will add carrot next time and maybe some squash.

Comments
07/15/2011
A real favorite!

This soup has a wonderful combination of flavors and textures. It travels well to work and is good either hot or cold. I use bulgher.

Taste, textured, comfort food
Comments
11/12/2009

This was an extremely delicious. I thought it would be a light and brothy soup but it packed a bold punch and the chickpeas, rice and onions made for a hearty meal. I paired it with a pomegranate spinach salad for a nice balance.

Comments
10/30/2009

This is a fairly easy soup to make. It has a nice light, lemony flavor. I added extra chickpeas because 8 oz didn't seem enough. If you are looking for more protein, it would be great with some leftover cut up chicken or turkey.

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