Moroccan Chickpea Soup Recipe
This vibrant Moroccan chickpea soup combines the warmth of traditional spices like cumin, ras-el-hanout, and cinnamon with the sweetness of roasted red peppers and preserved lemons, creating a comforting and hearty dish. Ideal for a cozy meal, it is blended smooth and enriched with nutritious chickpeas and wholewheat couscous, making it filling and flavorful.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
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
- Heat the Oil and Sauté Aromatics: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, then cover with the lid and cook for 5 minutes, stirring halfway to ensure even softening.
- Add Spices and Cook: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon, cooking the mixture for 1 minute to release the spices’ aromas.
- Add Vegetables and Simmer: Pour in the roasted red peppers, chopped tomato cans, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer, cover with the lid, and cook for 10 minutes, allowing flavors to meld.
- Blend the Soup: Use a stick blender or food processor to blitz the soup until smooth and creamy. Return the soup to the pan and add extra liquid if you prefer a thinner consistency.
- Finish with Chickpeas and Flavorings: Stir in the rinsed chickpeas, chopped preserved lemon rind, clear honey, and season to taste with salt and pepper.
- Add Couscous and Heat Through: If eating immediately, add the wholewheat couscous to the soup and heat through for 5 minutes until the couscous is tender. For later consumption, add couscous just before reheating.
Notes
- To spice up the soup, add a spoonful of harissa paste for extra heat.
- Curry lovers can replace cumin with 1 tsp garam masala for a different spice profile.
- For a heartier option, fry 4 sliced chorizo sausages with the onions and celery before continuing the recipe.
- Preserved lemons add authentic flavor; ensure to rinse well to reduce saltiness if preferred.
- When reheating, add couscous fresh to avoid it becoming too soft or mushy.
Keywords: Moroccan chickpea soup, roasted red pepper soup, vegetarian soup, spicy chickpea soup, easy Moroccan recipe
Find it online: https://spatulaqueen.com/moroccan-chickpea-soup-recipe/
