Chickpea soups

Chickpeas add body and a nutty flavour to soups and keep their shape even after long cooking. They are usually soaked overnight when dried, or added from a tin near the end. Chickpeas are common in soups from Turkey, North Africa, the Middle East and the Caucasus, often alongside lamb, tomato, yogurt or dried mint.

SoupWiki lists 29 soups with chickpea. Typical total cooking time is about 75 minutes, ranging from 35 to 260 minutes, and a serving is roughly 210–650 kcal (estimates). The quickest is Maraş Tarhana Soup (~35 min) and the lightest is Ayran Aşı (~210 kcal). 10 are vegetarian, 2 of them vegan. 1 can be served cold. They come from 13 countries, most often Turkey, Iran, Myanmar.