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
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Harina Bist
[email protected]I love the vibrant color of this soup. It's so inviting and makes me want to eat it right away.
Mpho Lawrence
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks and parties and it's always a hit.
Sunday Peculiar
[email protected]I'm not a fan of chickpeas, but I really enjoyed this soup. The spices and vegetables balanced out the flavor of the chickpeas perfectly.
David Maxwell
[email protected]This soup is perfect for meal prep. I make a big batch on the weekend and eat it throughout the week for lunch. It's always delicious!
iqra malik
[email protected]I'm a vegetarian and I love this soup! It's so hearty and flavorful, I don't miss the meat at all.
CH SAAB
[email protected]This recipe is a great starting point for creating your own variations. I added some roasted red peppers and a bit of harissa paste. It was a hit with my family!
ASGHAR Bhatti
[email protected]The soup was too thick for my taste. I added more water and it turned out perfect.
Fahad Naseer
[email protected]I followed the recipe exactly and the soup turned out bland. I had to add extra spices and salt to make it palatable.
1V4SAMAN
[email protected]This soup is a keeper! It's healthy, easy to make, and absolutely delicious. I've already shared the recipe with my friends.
Tahmid Hossain
[email protected]Delicious! I love the combination of spices in this soup. It's so flavorful and comforting.
Brittany Bowen
[email protected]Easy to make and packed with flavor. I used vegetable broth instead of chicken broth and it turned out great. Will definitely be making this again!
Rubie Smith
[email protected]I'm not usually a fan of chickpea soups, but this one changed my mind. The Moroccan spices added a depth of flavor that I've never experienced before. It's a hearty and satisfying soup that's perfect for a chilly day.
Blinera Muçiqi
[email protected]This Moroccan-spiced chickpea soup was a delightful culinary journey! The flavors were rich and complex, with a perfect balance of spices. The chickpeas were cooked to perfection, maintaining their shape and texture. I served it with a dollop of yogu