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 1/2 cups chickpeas, soaked and drained; 1 bay leaf; Pinch saffron; 2 Tbs. olive oil; 2 medium onions, chopped (2 cups); 4 cloves garlic, minced; 1/2 tsp. red pepper flakes; 1 tsp. ground cumin; 1 tsp. ground coriander; 1/2 tsp. ground ginger; 1/2 tsp. ground cinnamon; 2 Tbs. fresh lemon juice; 1/2 cup roughly chopped fresh, flat-leaf parsley, plus additional for each bowl

Servings: persons

1 1/2 cups chickpeas, soaked and drained
1 bay leaf
Pinch saffron
2 Tbs. olive oil
2 medium onions, chopped (2 cups)
4 cloves garlic, minced
1/2 tsp. red pepper flakes
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
2 Tbs. fresh lemon juice
1/2 cup roughly chopped fresh, flat-leaf parsley, plus additional for each bowl

1
In large pot, combine chickpeas, bay leaf, saffron and 7 cups water.
2
Cover, and bring to a boil.
3
Reduce heat, and simmer, partially covered, 1 1/2 hours, until chickpeas are almost tender.
4
In medium skillet, heat oil over medium heat.
5
Add onions, and cook, stirring often, until softened, about 7 minutes.
6
Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon.
7
Cook, stirring often, until fragrant, 2 to 3 minutes.
8
Stir onion mixture into chickpeas, and simmer until chickpeas are completely tender, about 30 minutes.
9
Remove beans from heat, stir in 1 1/2 tsp.
10
salt, and let stand 5 minutes.
11
Remove bay leaf.
12
Transfer half of soup to food processor or blender, and process until smooth.
13
Pour puree back into soup.
14
Add additional water, if necessary, to thin soup.
15
Add lemon juice and more salt if desired.
16
Stir in parsley.
17
Serve hot, garnished with extra parsley.

618

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 13 ingredients. The key ingredients include: 1 1/2 cups chickpeas, soaked and drained, 1 bay leaf, Pinch saffron, 2 Tbs. olive oil, 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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