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Split Pea & Chickpea Soup


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  • 2 cups dried green split peas
  • 1 cup dried chickpeas
  • 8 cups water
  • 2 teas tarragon
  • 1 teas oregano
  • 1 teas marjoram
  • 1 teas Moroccan spice
  • 1 T tomato paste
  • 1 T vegetable stock powder
  • 2 T miso paste, or salt to taste
  • 1 handful unflavored TVP pieces (optional)
  • 1 medium potato or sweet potato, diced (optional) *


Adapted from


Step 1

Put everything but the miso/salt into the crockpot and turn on high. Let cook for 5 hours, or until the split peas cook to the point where they look pureed, stirring occasionally.

Add the miso:
When done, turn off the heat. Mix the 2 T miso with enough water to cover in a small bowl or cup. I like to use young white miso, which is what I’d recommend if you are new to miso as it has the mildest taste. Otherwise, use your favorite miso. Blend the miso paste with a fork until it is dissolved in the water, adding more water as needed. Add this miso mixture to the crock pot and stir in thoroughly.

If you’re not using miso, add salt, herb salt or garlic salt to taste. The flavor of salt disappears during cooking, so by adding salt after the meal has cooked you don’t need as much to get the same flavor.

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