Cumin and Sesame Chickpea Soup

Last Christmas my aunt bought me the Canadian Living cookbook called ‘The Vegetarian Collection’ and this was one of the first recipes I tried out of it. It’s vegan, gluten-free and easy to make. I only altered a few small things (like adding more sesame oil) and otherwise followed it word-for-word. It works perfectly every time.

This is one of those soups that taste amazing even after spending a few days in the fridge. It’s got a strong flavour so I like to eat it on its own, but it would go well with a side of salad or a sandwich.

Also, I’ve just finished my exams for the semester and the holidays are coming up, so expect some holiday baking posts very soon.

Sidenote: Thanks to all of you who have been reading my blog, leaving kind comments and giving me feedback. It’s very encouraging and much appreciated!Cumin and sesame soup


  • 1 tbsp. olive oil
  • 3 tbsp. sesame oil
  • 1 medium-sized onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. cumin seeds (I ran out so used cumin powder this time, both work fine)
  • Pinch of chili flakes
  • Pinch of salt
  • 1/4 tsp. black pepper
  • 2 carrots, diced
  • 1 can (19oz/540 mL) chickpeas, drained and rinsed
  • 3 cups vegetable broth
  • 1 cup warm water
  • 1 tbsp. fresh mint, chopped
  • 1 tbsp. lemon juice


In a large saucepan, heat olive oil and 1 tbsp. sesame oil. Add onion, garlic, cumin, chili flakes, salt and pepper. Cook on medium-high heat for roughly 5 minutes, stirring occasionally, until softened. Add carrots and cook for another 5 minutes, until carrots begin to soften.Bowl of chickpeas

Add chickpeas, broth and water. Bring everything to a boil, then reduce heat, cover and simmer for 10 minutes. After the 10 minutes are up, the carrots should be easy to pierce with a fork.

In a food processor, blend 2 cups of the soup. Add the blended soup back in with the rest of the soup, the mix in mint, lemon juice and the remaining 2 tbsp. of sesame oil. If you’re serving it to company, garnish it with leftover mint sprigs and sprinkle it with toasted sesame seeds.

close-up sesame soup

Cumin and sesame soup shot

7 Comments Add yours

  1. pam2626 says:

    Love the china!

  2. chandra says:

    everything looks so delicious ! Rach and I want to hire you to be our in-house chef 🙂 (lol)

    1. Down! Hahaha just cookies and Harry Potter all day

  3. A Table in the Sun says:

    YOU too know the secret of a good soup……always blend part of it in the blender until smooth, then use this to thicken the soup while adding depth and flavor. This works with all types of soups.

    1. It’s such a great way to make soup better!

  4. Allison says:

    That soup looks delicious, and I love the dishes/photos, too 🙂

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