Moroccan Chickpea Soup Recipe

Introduction

This Moroccan chickpea soup is a vibrant and warming dish packed with aromatic spices and hearty ingredients. It’s perfect for a cozy lunch or dinner, offering a delightful blend of flavors with every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Step 1: Heat the olive oil in a large lidded pan. Add the chopped onion and crushed garlic. Cover with the lid and cook for 5 minutes, stirring halfway through to soften the onion.
2. Step 2: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to release the spices’ aroma.
3. Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Cover with the lid and cook for 10 minutes, allowing the flavors to meld.
4. Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return it to the pan and add extra liquid if you prefer a thinner consistency.
5. Step 5: Stir in the drained chickpeas, chopped preserved lemon rind, honey, and season with salt and pepper to taste.
6. Step 6: If serving immediately, add the wholewheat couscous and heat through for 5 minutes until the couscous is tender. If packing for later, add the couscous just before reheating.

Tips & Variations

• For extra heat, stir in a spoonful of harissa paste.
• Curry enthusiasts can replace cumin with 1 tsp of garam masala for a different spice profile.
• For a heartier meal, fry 4 sliced chorizo sausages with the onions and garlic in Step 1.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If you haven’t added the couscous yet, add it just before reheating to keep its texture fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand. Use about 150g dried chickpeas soaked overnight and cooked until tender, then add them as directed.

What can I substitute for preserved lemons?

If preserved lemons aren’t available, you can use finely grated lemon zest and a small amount of lemon juice to mimic the bright, tangy flavor.

Moroccan Chickpea Soup Recipe

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This Moroccan chickpea soup is a vibrant and hearty dish featuring aromatic spices, roasted red peppers, and preserved lemons, blended for a smooth texture and enriched with nutritious chickpeas and wholewheat couscous. Perfect for a comforting and flavorful meal that captures the essence of Moroccan cuisine.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

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Soup Base

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock

Additional Ingredients

• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Heat and Sauté Aromatics: Warm the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through to ensure even softening.
2. Add Spices and Aromatics: Stir in the red chilli, grated fresh ginger, cumin, ras-el-hanout, and cinnamon into the pan. Cook the mixture for 1 minute to release the spices’ fragrance and flavors.
3. Add Liquids and Roasted Peppers: Pour in the roasted red peppers, chopped tomatoes, and vegetable stock. Bring the soup to a boil, then reduce the heat to a simmer and cover the pan with the lid. Let it cook gently for 10 minutes to allow flavors to meld.
4. Blend the Soup: Use a stick blender or transfer the soup to a food processor and blend until smooth. Return the blended soup to the pan, adding extra liquid if needed to reach your preferred consistency.
5. Incorporate Remaining Ingredients: Stir in the chickpeas, chopped preserved lemon rind, and clear honey. Season with salt and pepper to taste, adjusting flavors as needed.
6. Prepare Couscous and Serve: If serving immediately, add the wholewheat couscous to the soup and heat through for 5 minutes, allowing the couscous to absorb the flavors and soften. For reheating later, add the couscous just before warming the soup.

Notes

• For a spicier kick, add a spoonful of harissa paste when cooking the spices.
• For a curry variation, replace cumin with 1 tsp garam masala.
• Add more heartiness by frying 4 sliced chorizo sausages with the onions if not vegetarian.
• Preserved lemons add a unique tang; if unavailable, lemon zest can be used as a substitute but will alter flavor slightly.
• Adjust the thickness of the soup by adding more or less vegetable stock according to preference.

Keywords: Moroccan chickpea soup, vegetarian soup, spiced chickpea soup, preserved lemon soup, healthy chickpea recipe, wholewheat couscous soup