Hearty Moroccan Chickpea Soup Recipe
A flavorful and nourishing soup inspired by Moroccan spices, perfect for a comforting meal.
Ingredients
Dried Chickpeas
- 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
Vegetables and Spices
- 4 medium ripe tomatoes (chopped)
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
Seasoning
- to taste Salt and black pepper
Garnish
- as needed Fresh cilantro or parsley (for garnish)
Instructions
- If using dried chickpeas, soak overnight and cook until tender. Drain and rinse canned chickpeas.
- Heat olive oil in a large pot. Sauté onions until translucent, then add garlic and cook briefly.
- Add spices and cook for 1-2 minutes to release aromas. Stir in tomatoes and chickpeas.
- Pour in broth, bring to a boil, then simmer for 30-40 minutes. Season with salt and pepper.
- Serve hot, garnished with cilantro or parsley. Enjoy with bread.
Notes
This soup is a hearty, plant-based dish packed with flavor and nutrients.