Moroccan Chickpea Soup Recipe

Name: Moroccan Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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)

Servings: persons

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 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)

1
Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
2
Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
3
Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
4
Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
5
(Or use an immersion blender to facilitate.).
6
Just before serving, stir in the lemon juice and garnish with fresh cilantro.
7
Adjust seasonings.
8
The soup will keep in refrigerator 3 to 5 days.
9
Freezes well.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Moroccan Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chickpea Soup

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