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.
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.
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.
Recipe: Moroccan spiced chickpea soup
Summary: A healthy and protein rich Moroccan spiced chickpea soup flavred with paprika and parsely
- 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
- 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.
- Add the spices (cayenne pepper, paprika, cumin and cinnamon) and saute on medium heat for couple of minutes.
- Add the tomatoes, tomato puree or paste and cook on medium heat till it releases the juices.
- Add the chickpeas, shower some salt over it and cover it withvegetable broth. Chickpeas should be just covered with liquid.
- Bring to boil and let it simmer for 1 hour.
- Remove soup from the stove and with the help of a potato masher, mash some chickpeas right in the pot.
- Check for salt and adjust the seasonings, sprinkle freshly milled pepper powder over it.
- Stir in the chopped cilantro and garnish with few twigs of parsely.
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
This post is linked to CWS – Chickpeas, if you have not send your recipes, send it now, as one more week is left.