If you are craving a comforting, nourishing, and wonderfully flavorful dish, look no further than this Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe. This traditional North African soup blends wholesome cracked wheat with the earthiness of chickpeas and the brightness of fresh herbs, creating a heartwarming experience in every spoonful. It balances textures perfectly — tender grains, creamy legumes, and vibrant greens — all simmered in a fragrant broth that feels like a cozy hug on a chilly day. Whether you’re new to this recipe or a longtime fan, its simplicity and depth of flavor make it a steadfast favorite for family dinners or anytime you want something soothing and satisfying.
Ingredients You’ll Need
The beauty of this Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe is in its simple yet essential ingredients. Each component contributes to the soup’s rich texture, inviting aroma, and balanced flavor, making the preparation both straightforward and rewarding.
- 1 cup cracked wheat (dchicha): The star of the dish, this hearty grain cooks up tender and gives the soup its signature texture.
- 2 tablespoons olive oil: Adds a silky richness and helps soften the aromatics while cooking.
- 1 large onion, finely chopped: Provides a savory base with natural sweetness when sautéed.
- 3 garlic cloves, minced: Infuses the soup with a gentle pungency and depth of flavor.
- 2 tablespoons tomato paste: Intensifies the broth’s color and adds a subtle tangy richness.
- 1 teaspoon cumin: Offers warmth and earthiness that pairs beautifully with the grains and chickpeas.
- 1 teaspoon paprika: Brings a mild smoky nuance and enhances the soup’s aroma.
- Salt and pepper, to taste: Essential for balancing and enhancing all flavors.
- 6 cups water or vegetable broth: Creates the soothing liquid base that melds all ingredients together.
- 2 tablespoons chopped fresh parsley: A fresh herb that brightens the soup just before serving.
- 1 cup optional pre-cooked chickpeas: Adds a creamy texture and protein boost, making the soup heartier.
How to Make Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe
Step 1: Prepare the Flavor Base
Start by warming your pot over medium heat. Pour in the olive oil, then add the finely chopped onion. Sauté until the onion becomes soft and translucent, which usually takes about 5 to 7 minutes. This step is crucial because the softened onions form the savory backbone that carries the other flavors. Next, add the minced garlic and cook for just one minute until fragrant — don’t let it brown, or it might turn bitter.
Step 2: Build Depth with Spices and Tomato Paste
Now stir in the tomato paste, cumin, and paprika. Cook this mixture for 2 to 3 minutes, stirring often to prevent sticking. This quick sauté brings out a wonderful richness from the tomato paste and awakens the warm spices, making the soup’s flavor more complex and inviting right from the start.
Step 3: Add Liquid and Grains
Pour in the water or vegetable broth and gently bring the mixture to a boil. Once boiling, add the cracked wheat and the optional pre-cooked chickpeas. Then, reduce the heat to a simmer. It’s important to keep the heat low as the cracked wheat requires a slow cook to absorb those aromatic flavors and soften to perfection.
Step 4: Simmer to Perfection
Let the soup simmer uncovered for about 25 to 30 minutes, stirring occasionally to prevent the grains from sticking to the bottom. During this time, the cracked wheat will plump up and thicken the soup to a luscious consistency. The chickpeas soak in the spices and broth, blending their creaminess with the grains beautifully.
Step 5: Season and Finish with Fresh Herbs
Once the wheat is tender, taste and season with salt and pepper according to your preference. Finally, stir in the chopped fresh parsley and let the soup rest for 5 to 10 minutes. This resting step allows the flavors to meld even further and the parsley to infuse a fresh, vibrant note just before serving.
How to Serve Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe
Garnishes
To elevate your Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe, consider garnishing with a drizzle of good quality olive oil, a sprinkle of extra fresh parsley, or a few lemon wedges on the side for a zesty contrast. A scattering of toasted nuts or seeds like pine nuts or pumpkin seeds can add a wonderful crunch and richness, giving each spoonful an exciting textural twist.
Side Dishes
This soup is a hearty meal on its own, but pairing it with warm crusty bread or soft pita makes it even more delightful — perfect for dipping and soaking up every bit of the flavorful broth. A simple side salad of crisp cucumbers, tomatoes, and mint tossed with a lemon vinaigrette can provide a refreshing counterpoint that brightens the meal.
Creative Ways to Present
For an eye-catching presentation, serve the soup in rustic bowls topped with a swirl of yogurt or labneh. Adding a sprinkle of smoky paprika or a few microgreens on top lends a beautiful contrast and restaurant-worthy appeal. If entertaining, consider serving the soup in small cups as an appetizer, garnished with a sprig of fresh herb to impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe keeps very well in the fridge for up to 3-4 days. Store it in an airtight container to preserve both the vibrant flavors and the soup’s silky texture. Give it a good stir before reheating to reincorporate any settled ingredients.
Freezing
This soup freezes beautifully, making it a perfect candidate for batch cooking. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months in the freezer without losing much of its texture or flavor. Thaw overnight in the fridge before reheating gently.
Reheating
When you’re ready to enjoy your leftover or frozen Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe, reheat it slowly on the stove over medium-low heat. Stir occasionally and add a splash of water or broth if the soup has thickened too much. Avoid using high heat to maintain the tenderness of the cracked wheat and the fresh herb flavors.
FAQs
Can I make this soup vegan?
Absolutely! The Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe is naturally vegan as long as you use vegetable broth instead of any animal-based stock. It’s a wholesome plant-based meal packed with nutrients and flavor.
Is it necessary to soak the chickpeas before adding them?
No soaking is needed if you use pre-cooked or canned chickpeas, which are recommended for this recipe to keep the cooking time around 40 minutes. If you use dried chickpeas, they must be soaked overnight and cooked separately before adding.
Can I use bulgur wheat instead of cracked wheat?
You could substitute bulgur wheat in a pinch, but cracked wheat (dchicha) has a slightly coarser texture and more chew, which is traditional for this soup. Bulgur tends to cook faster and may change the final texture slightly but will still be delicious.
How can I make the soup spicier?
If you prefer a spicier version, try adding a pinch of cayenne pepper or some finely chopped fresh chili when you add the paprika and cumin. You can also serve with a side of harissa or chili flakes for those who love extra heat.
What fresh herbs work best if I don’t have parsley?
While parsley is classic, you can experiment with fresh cilantro, mint, or even dill for different herbal notes. Each will bring a unique twist, so feel free to use what you have on hand or what suits your taste.
Final Thoughts
This Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe is a genuine treasure, blending simple ingredients into something deeply satisfying and nourishing. It’s perfect for anyone looking to enjoy a wholesome meal that feels both rustic and refined. I hope you give it a try and discover just how delightful cracked wheat can be in a cozy bowl of soup. Happy cooking and happy eating!
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Cracked Wheat Soup (Dchicha) with Chickpeas and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
- Diet: Vegan
Description
Dchicha is a comforting and hearty cracked wheat porridge, simmered with savory spices, tomato paste, and optional chickpeas for added protein. This North African-inspired dish is perfect for a nutritious and satisfying meal, offering a warm, flavorful experience with simple pantry ingredients.
Ingredients
Main Ingredients
- 1 cup cracked wheat (dchicha)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 6 cups water or vegetable broth
- 2 tablespoons chopped fresh parsley
- 1 cup optional pre-cooked chickpeas
Instructions
- Heat the Olive Oil: Warm a large pot over medium heat and add the olive oil, allowing it to heat up before adding other ingredients.
- Sauté Onions and Garlic: Add the finely chopped onion to the pot and sauté until it becomes soft and translucent. Then add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Spices and Tomato Paste: Stir in the tomato paste, ground cumin, and paprika. Cook the mixture for 2 to 3 minutes, stirring occasionally to develop a richer flavor.
- Add Liquid and Bring to Boil: Pour in the water or vegetable broth and bring the mixture to a gentle boil over medium-high heat, ensuring all tomato paste integrates well with the liquid.
- Add Cracked Wheat and Chickpeas: Add the cracked wheat and optional pre-cooked chickpeas into the pot. Lower the heat to a gentle simmer.
- Simmer the Dchicha: Allow the mixture to simmer uncovered for 25 to 30 minutes, stirring occasionally to prevent sticking and promote even cooking until the cracked wheat is tender and has absorbed much of the liquid.
- Season and Add Parsley: Season with salt and pepper to taste. Stir in the freshly chopped parsley and cook for another 1 to 2 minutes to combine flavors.
- Rest and Serve: Remove the pot from heat and let the dchicha rest for 5 to 10 minutes to thicken slightly. Then ladle into bowls and serve warm for a comforting meal.
Notes
- You can substitute vegetable broth with water for a lighter taste or to accommodate dietary preferences.
- Pre-cooked chickpeas add protein and texture but can be omitted for a simpler, gluten-free version.
- If you prefer a creamier consistency, cook slightly longer and stir well before serving.
- Adjust seasonings according to taste, especially salt and pepper.
- Fresh parsley adds a nice aromatic freshness when stirred in at the end.
