Best 3 Moroccan Spiced Chickpea Soup Recipes
Are you looking for a hearty and flavorful soup that's easy on the wallet? Look no further than Moroccan spiced chickpea soup! This traditional Moroccan dish is known for its bold spices, tender chickpeas, and vibrant vegetables. Packed with protein, fiber, and an array of vitamins and minerals, this soup is not only delicious but also incredibly nutritious. Whether you're seeking a comforting meal on a chilly day or a healthy and satisfying lunch, this Moroccan spiced chickpea soup is sure to hit the spot. So grab your pot and spoon, and let's embark on a culinary journey to the vibrant markets and bustling streets of Morocco, where this beloved soup originated.
Let's cook with our recipes!
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP
Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.
Provided by nsomniak6
Categories Potato
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4
MOROCCAN SPICED CHICKPEA SOUP
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Tips:
- Use canned chickpeas to save time. If you don't have time to cook dried chickpeas, canned chickpeas are a great option. Just be sure to rinse them well before using.
- Add more vegetables to make it a heartier soup. You can add any vegetables you like to this soup, such as carrots, celery, potatoes, or zucchini. Just be sure to cook them until they are tender.
- Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth. You can use store-bought broth or make your own. If you're making your own, be sure to use fresh vegetables and herbs.
- Season the soup to taste. Be sure to taste the soup before serving and add more salt, pepper, or spices as needed. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavors.
- Serve the soup with a side of bread or crackers. This soup is perfect for a cold day, and it's even better when served with a side of warm bread or crackers.
Conclusion:
Moroccan spiced chickpea soup is a delicious and easy-to-make soup that is perfect for a cold day. It's also a great way to use up leftover chickpeas. With its warm and flavorful spices, this soup is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this Moroccan spiced chickpea soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #soups-stews #beans #vegan #vegetarian #dietary #chick-peas-garbanzos #4-hours-or-less
You'll also love