Description
Moroccan Chickpea Soup
Experience the vibrant flavors of Morocco in a hearty bowl of Moroccan Chickpea Soup! This North African classic combines tender chickpeas, aromatic spices like cumin, coriander, and paprika, and a hint of cinnamon for a soul-warming delight. Perfect for any season, this vegetarian-friendly recipe brings the essence of Moroccan hospitality to your table, offering a nourishing and flavorful escape.
1 Tbsp olive oil
1 celery stalk, finely chopped
1 small carrot, peeled & finely chopped
1 medium onion, finely chopped
2 garlic cloves, crushed
400g chickpeas, rinsed and drained
400g chopped tomatoes
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp ground paprika
½ tsp cayenne pepper
850 ml vegetable stock
10g fresh mint leaves, chopped (optional)
Directions:
1. Heat oil in a saucepan. Sauté onion, garlic, celery, and carrot for 5 minutes.
2. Add chickpeas, tomatoes, spices, and vegetable stock. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Blend partially for a chunky texture or fully for smoothness.
5. Garnish with mint and serve hot with crusty bread.
Prep Time: 15 minutes
Kcal: 200 per serving
Step-by-Step Guide
1. Prepare the Aromatics: Finely chop the onion, celery, and carrot. Crush the garlic cloves. This uniform size ensures even cooking and a better base flavor.
2. Sauté the Vegetables: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, celery, carrot, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
3. Bloom the Spices: Add the ground cumin, cinnamon, paprika, and cayenne pepper to the softened vegetables. Stir constantly for about 1 minute until fragrant. This step unlocks the oils in the spices, deepening the soup’s flavor.
4. Combine and Simmer: Add the rinsed chickpeas, chopped tomatoes, and vegetable stock to the pot. Stir well to combine. Increase the heat to bring the soup to a boil, then immediately reduce to a gentle simmer. Cover and let it cook for 20 minutes.
5. Blend to Desired Consistency: After simmering, use an immersion blender directly in the pot to partially blend the soup, leaving some texture. For a completely smooth soup, carefully transfer to a countertop blender in batches.
6. Final Touches: Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with freshly chopped mint.
Serving Suggestions
This versatile soup pairs beautifully with several sides. Serve it with warm, crusty bread or toasted pita for dipping. For a more substantial meal, spoon it over a bed of fluffy couscous or quinoa. A dollop of plain yogurt or a drizzle of harissa adds a creamy or spicy contrast. A simple side salad with lemon vinaigrette balances the soup’s richness perfectly.
How-to Summary
Sauté chopped onion, celery, carrot, and garlic. Add spices to bloom. Stir in chickpeas, tomatoes, and stock. Simmer for 20 minutes. Blend partially or fully. Garnish with fresh mint and serve hot.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes. Use 1 1/4 cups of dried chickpeas. Soak them overnight, then cook until tender before adding to the soup, or add them with the stock and simmer for 60-90 minutes.
How can I make this soup creamier? For a richer texture, blend half a can of coconut milk into the soup after simmering, or stir in a tablespoon of tahini before serving.
Is this soup freezer-friendly? Absolutely. Cool the soup completely and store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
What can I substitute for cayenne pepper? For less heat, use smoked paprika or a pinch of black pepper. For a different warmth, try a small amount of grated fresh ginger.
How do I store leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day.
Common Mistakes to Avoid
- Skipping the Spice Bloom: Adding spices directly with the liquid mutes their flavor. Always sauté them briefly with the vegetables first.
- Over-blending: If you prefer a chunky texture, use an immersion blender and pulse just a few times. Over-blending results in a puree.
- Underseasoning: Canned beans and stock vary in salt content. Always taste and adjust seasoning with salt and pepper at the end.
- Rushing the Sauté: Don’t rush cooking the initial vegetables. Properly softened aromatics create a foundational sweetness and depth.
Conclusion
This Moroccan Chickpea Soup is more than just a meal; it’s a fragrant, nourishing experience that brings global flavors to your kitchen with minimal effort. Its perfect balance of protein-rich chickpeas and warming spices makes it a reliable staple for busy weeknights or leisurely dinners. By following this guide and avoiding common pitfalls, you’ll master a dish that is as satisfying to make as it is to eat. Enjoy the taste of Morocco in every comforting spoonful.