Moroccan Chickpea Soup

Moroccan Chickpea Soup Recipe - Authentic and Flavorful

Region / culture: Morocco | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Moroccan Chickpea Soup is a flavorful and hearty dish that is perfect for a cozy night in. This soup is packed with protein and fiber from the chickpeas and fava beans, making it a nutritious and satisfying meal. The combination of spices like cumin and harissa give this soup a delicious Moroccan flair that will transport your taste buds to North Africa.

History

Moroccan Chickpea Soup is a traditional dish that has been enjoyed in Morocco for centuries. Chickpeas are a staple ingredient in Moroccan cuisine, and are often used in soups, stews, and salads. The addition of fava beans in this recipe adds a unique twist to the classic chickpea soup, giving it a rich and creamy texture.

Ingredients

1 tbsp vegetable oil
1 medium onion, finely chopped
2 stalks celery, chopped
2 tbsp ground cumin
1 – 2 tsp hot sauce, to taste (harissa is best)
600 ml hot vegetable stock
400 g chopped tomatoes
400 g chickpeas, rinsed and drained
200 g fava beans, shelled
0.5 lemon, juice and rind
4 tbsp fresh coriander, chopped

How to prepare

Heat the oil in a large saucepan and fry the onion and celery for about 10 minutes, or until they become soft.
Stir in the cumin and cook for about 30 seconds. Then, increase the heat and add the stock, tomatoes, chickpeas, and hot sauce.
Reduce the heat and let it simmer for 7 or 8 minutes.
Season with salt and pepper according to taste.
Finally, add the broad beans and lemon juice. Cook for an additional 3 minutes until the beans become tender.
Garnish with coriander and serve hot.

Variations

Add diced carrots or bell peppers for extra color and sweetness.
Substitute the fava beans with edamame or green peas for a different twist.
For a heartier soup, add cooked couscous or quinoa to the pot before serving.

Cooking Tips & Tricks

Be sure to rinse and drain the chickpeas and fava beans before adding them to the soup to remove any excess salt or brine.

- Adjust the amount of harissa to suit your taste preferences – if you like a spicier soup, add more harissa, or if you prefer a milder flavor, use less.

- For a smoother soup, you can blend a portion of the soup with an immersion blender before adding the fava beans.

- Garnish the soup with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess and tanginess.

Serving Suggestions

Serve Moroccan Chickpea Soup with a side of crusty bread or a simple green salad for a complete and filling meal. You can also top the soup with a drizzle of olive oil and a sprinkle of chopped fresh herbs for added flavor.

Cooking Techniques

Sautéing the onions and celery before adding the liquid ingredients helps to develop the flavors of the soup.

- Simmering the soup on low heat allows the spices to meld together and the flavors to intensify.

- Adding the fava beans towards the end of cooking ensures that they retain their texture and don't become mushy.

Ingredient Substitutions

If you don't have harissa, you can use a combination of paprika, cayenne pepper, and garlic powder for a similar flavor profile.

- You can use canned chickpeas and fava beans for convenience, but be sure to rinse them well before adding them to the soup.

Make Ahead Tips

Moroccan Chickpea Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving. The flavors will continue to develop as the soup sits, making it even more delicious the next day.

Presentation Ideas

Garnish the soup with a swirl of yogurt, a sprinkle of chopped fresh herbs, or a drizzle of olive oil for an elegant presentation. Serve the soup in individual bowls with a slice of lemon on the side for squeezing over the soup before eating.

Pairing Recommendations

Moroccan Chickpea Soup pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. For a non-alcoholic option, try serving the soup with a glass of sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftover Moroccan Chickpea Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, stirring occasionally, until heated through. You may need to add a splash of water or vegetable stock to thin out the soup if it has thickened in the fridge.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Iron: 3mg per serving

Vitamin C: 15mg per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Moroccan Chickpea Soup is a nutritious and balanced meal that is rich in protein, fiber, and essential vitamins and minerals. It is a healthy and satisfying option for vegetarians and vegans alike.

Summary

Moroccan Chickpea Soup is a delicious and nutritious dish that is perfect for a comforting meal. Packed with protein, fiber, and essential vitamins and minerals, this soup is a healthy and satisfying option for vegetarians and vegans. With a rich and flavorful broth and a hearty mix of chickpeas and fava beans, this soup is sure to become a new favorite in your recipe rotation. Enjoy a taste of Morocco with this easy and delicious soup recipe!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Moroccan Chickpea Soup. It was many years ago, during a trip to Morocco with my husband. We had been wandering through the bustling streets of Marrakech, taking in the sights and sounds of this vibrant city, when we stumbled upon a small, hole-in-the-wall restaurant.

The aroma of cumin, coriander, and other exotic spices wafted out of the open kitchen, drawing us in like a magnet. We decided to take a chance and try the soup that everyone seemed to be raving about. And let me tell you, it was love at first bite.

The rich, savory broth was infused with the warm flavors of North Africa – cumin, coriander, cinnamon, and a hint of fiery harissa. The tender chunks of sweet potatoes and carrots added a touch of sweetness, while the chickpeas gave the soup a satisfying heartiness. It was a perfect balance of flavors and textures, and I knew right then and there that I had to learn how to make it myself.

I approached the chef, a kindly old man with a twinkle in his eye, and asked if he would be willing to share his recipe with me. To my surprise, he agreed, and over the next few days, he took me under his wing and taught me the secrets of his delicious Moroccan Chickpea Soup.

He showed me how to toast the spices to bring out their full flavor, how to simmer the vegetables until they were tender but still retained their shape, and how to balance the heat of the harissa with a touch of honey. It was a labor of love, but with each batch of soup that I made, I could feel myself getting closer to mastering the recipe.

When we returned home from our trip, I couldn't wait to recreate the flavors of Morocco in my own kitchen. I gathered all the necessary ingredients – chickpeas, sweet potatoes, carrots, onions, garlic, and a plethora of spices – and set to work.

As the soup bubbled away on the stove, filling the house with its mouthwatering aroma, I couldn't help but feel a sense of pride. I had taken a dish that was foreign to me just a few weeks ago and made it my own. And when I took that first spoonful, I knew that I had succeeded.

Over the years, I have continued to make this Moroccan Chickpea Soup for my family and friends, each time adding my own little twist to the recipe. Sometimes I'll throw in a handful of spinach or kale for an extra dose of greenery, or I'll swap out the sweet potatoes for butternut squash for a different flavor profile.

But no matter how I choose to customize it, the heart of the recipe remains the same – a warm, comforting bowl of soup that brings a taste of Morocco to my table. And every time I make it, I'm reminded of that magical trip to Marrakech, and the kind old chef who shared his culinary secrets with me.

So if you ever find yourself craving a taste of the exotic, why not give this Moroccan Chickpea Soup a try? I promise you won't be disappointed. And who knows – maybe one day, you'll be passing down this recipe to your own grandchildren, just like I am now.