Moroccan Chickpea Soup
This robust Moroccan soup is packed with flavour from a blend of spices including cumin, turmeric, and saffron. Dried or canned chickpeas are simmered with potatoes, carrots, and onion in a savoury stock until tender. A portion is blended to thicken the soup before a final brightening with fresh lemon juice and a garnish of chopped coriander. It makes a satisfying meal for four.
Ingredients
- 1 cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon powdered saffron
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 cup grated onion
- 1 tablespoon tomato paste (I use ketchup if all else fails)
- 2 large red potatoes, unpeeled and diced
- 1/4-1/2 teaspoon harissa (to taste) or 1/4-1/2 teaspoon cayenne pepper (to taste)
- 2 quarts vegetable stock or 2 quarts lamb stock
- 2 medium carrots, peeled and sliced
- salt
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh cilantro (to garnish)
Method
- Soak the dried chickpeas overnight, then drain them. If using canned chickpeas, rinse and drain them well.
- Place the chickpeas in a pot with all ingredients except the salt, lemon juice, and coriander. Bring the mixture almost to a boil.
- Lower the heat and simmer with the lid partially on for 1 1/2 hours, until the beans are soft. Use less time for canned chickpeas. Season with salt.
- Take out 2 cups of the soup and blend it until smooth. Pour this back into the pot and stir to combine.
- Just before you are ready to serve, mix in the fresh lemon juice and top with chopped coriander.
- Check the seasoning and adjust if needed.
- You can store the soup in the fridge for 3 to 5 days.
- This soup also freezes well.
Nutrition (per serving)
Sodium102600 mg
Recipe details
CategoryMoroccan
AuthorCOOKGIRl
