Back to UseMorocco
Recipesoup Vegetarian
Moroccan Chickpea Soup
from the cookbook mediterranean light by martha rose shulman. martha compares this soup more closely to an indian curry unlike its milder european cousin. i sometimes substitute lamb stock for the water which gives the soup even more richness. if you choose to use lamb stock you'll probably want a soothing cup of mint tea later. harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.
16 ingredients9 preparation steps
Ingredients
- dried garbanzo beans
- fresh parsley
- fresh ground pepper
- powdered saffron
- turmeric
- ground ginger
- ground cumin
- onion
- tomato paste
- red potatoes
- harissa
- water
- carrots
- salt
- fresh lemon juice
- fresh cilantro
Preparation
- 1soak the dried chickpeas overnight and drain or if using canned chickpeas , rinse and drain thoroughly
- 2combine the chickpeas with all the other ingredients except the salt , lemon juice , and cilantro and bring to an almost boil
- 3reduce heat and simmer partially covered , for 1 1 / 2 hours , until the beans are tender , less time if using canned chickpeas
- 4add salt to taste
- 5remove 2 cups of the soup mixture and puree in a blender , return to the pot and mix well
- 6just before serving , stir in the lemon juice and garnish with fresh cilantro
- 7adjust seasonings
- 8the soup will keep in refrigerator 3 to 5 days
- 9freezes well