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Moroccan spiced chickpea soup

Morocco, the culinary star of North African cuisine, has unique and exquisite culinary traditions, being the gateway between Europe and Africa it seems to enjoys the best of both worlds. Spices are central to any Moroccan cooking which perhaps were gifted by the Arabs as it was on the threshold of Arabian spice route or Arbian invasions in the past centuries.
moroccan chickpea soup

Some spice condiments like Ras -al-hanout can feature from 10 to 100 of spices , and every one has their own version containing their own secret ingredient. Chickpeas, fava beans, couscous together with lambs, nuts and dry fruits completes a typical Moroccan fare.

chickpea soup with Harissa

Chickpeas is best enjoyed here either as a salad with silverbeet or as a soup, spiced and flavoured with slow cooked lamb. Though I have not used lamb in this recipe, as the slow cooked lamb simmered for hours on stove does not appeal to me much, given that am not a vegan but a braised lamb with fiery hot spices will probably suit my palate. Flavours has been brought in this soup by cayenne pepper, paprika, ground cumin and few fresh twigs of cilantro and parseley.

chickpea soup

Recipe: Moroccan spiced chickpea soup

Summary: A healthy and protein rich Moroccan spiced chickpea soup flavred with paprika and parsely

Ingredients

  • Chickpeas (steamed and cooked) : 2 cups
  • Red Onions (finely chopped) : 1/2 cup
  • Garlic (roasted and pressed) : 2 cloves
  • Ripe plum tomatoes (finely chopped) : 1
  • Tomato paste : 2 tbsp
  • Cayenne pepper : 1 tsp
  • Paprika : 1 tbsp
  • Ground cumin : 1 tbsp
  • Ground cinnamon : 1/2 tsp
  • Vegetable broth : 2 cups
  • Olive oil : 1 tbsp
  • Cilantro (chopped) : 1 tsp
  • Parsley for garnishing
  • Salt to taste
  • Fresh ground black pepper : 1 tsp

Instructions

  1. Heat the olive oil in a pan and add the onions in it. Saute for few minutes and add the garlic. Fry for couple of minutes.
  2. Add the spices (cayenne pepper, paprika, cumin and cinnamon) and saute on medium heat for couple of minutes.
  3. Add the tomatoes, tomato puree or paste and cook on medium heat till it releases the juices.
  4. Add the chickpeas, shower some salt over it and cover it withvegetable broth. Chickpeas should be just covered with liquid.
  5. Bring to boil and let it simmer for 1 hour.
  6. Remove soup from the stove and with the help of a potato masher, mash some chickpeas right in the pot.
  7. Check for salt and adjust the seasonings, sprinkle freshly milled pepper powder over it.
  8. Stir in the chopped cilantro and garnish with few twigs of parsely.

Variations

  • You can use some braised lamb in the soup to make a perfect pot of Harira (Moroccan chickpea, lamb and cilantro soup).
  • If you like to make it more spicy, charge it with Harissa.
  • Use garam masala to make it more akin to Indian chole masala but add more liquid to enjoy it as soup.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Diet type: Vegan

Number of servings (yield): 2

Culinary tradition: African

My rating 4 stars:  ★★★★☆ 1 review(s)

chickpea soup
This post is linked to CWS – Chickpeas, if you have not send your recipes, send it now, as one more week is left.

9 Comments

  • Reply
    Deepa
    January 26, 2012 at 8:06 am

    Delicious and mind blowing soup. Excellent preparation.

    Deepa
    Hamaree Rasoi

  • Reply
    Archana
    January 26, 2012 at 10:41 am

    Heard a lot abt the soup must really try it out without the lamb of course.

  • Reply
    Priya
    January 26, 2012 at 2:16 pm

    Mouthwatering here, wat a terrific and super tempting soup..

  • Reply
    Nisha
    January 26, 2012 at 6:08 pm

    On my way to the kitchen to make this soup with the pressure cooked chickpeas that have been lying in my fridge past 3 days because they had no idea what to become.
    I mean, I had no idea what to cook them into 😀

    Will come back to tell you how the soup turned out.

    • Reply
      saffronstreaks
      January 26, 2012 at 10:44 pm

      same with me, still some more cooked chickpeas are there, made some flafel today, do let us know how it turns out

      • Reply
        Nisha
        January 27, 2012 at 1:37 am

        haha, nice.
        i had thought of making hummus, but somehow this soup attracted me more 😀
        the soup turned out okay. i may try it with Harissa next time! 🙂

        • Reply
          saffronstreaks
          January 27, 2012 at 11:54 am

          Thanks Nisha for trying this out, if you love spice, then Harissa is your answer

  • Reply
    CWS chickpeas roundup
    February 6, 2012 at 3:00 pm

    […] Moroccon spiced chickpea soup and Hummus in different flavours […]

  • Reply
    Moroccan Spice | Life at the Circle
    August 27, 2013 at 11:52 am

    […] Saffron Streaks, a food blog with a really good looking recipe for a chickpea stew.  Er – soup.  The color of the soup was what really got my attention – tomato-y with a slight tint of […]

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