Moroccan Chickpea Soup

“From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
  2. Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
  3. Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
  4. Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
  5. (Or use an immersion blender to facilitate.).
  6. Just before serving, stir in the lemon juice and garnish with fresh cilantro.
  7. Adjust seasonings.
  8. The soup will keep in refrigerator 3 to 5 days.
  9. Freezes well.

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