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Nutrition Facts
Serving Size 1 (788g) Recipe makes 4 servings
Calories 349
Calories from Fat 32		(9%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 91mg		3%
Potassium 1526mg		43%
Total Carbohydrate 67.7g		22%
	Dietary Fiber 13.6g	54%
	Sugars 10.4g
Protein 14.2g		28%
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By: Miss Erin

Moroccan Chickpea Soup

Recipe #110330 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Cookgirl
Feb 4, 2005

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.

SERVES 4 (change servings and units)

Ingredients

1 cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
1/2 cup chopped fresh parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon powdered saffron
1/4 teaspoon turmeric
1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1/2 cup grated onion
1 tablespoon tomato paste (I use ketchup if all else fails)
2 large red potatoes, unpeeled and diced
1/4-1/2 teaspoon harissa or cayenne pepper (to taste)
2 quarts water or vegetable stock or lamb stock
2 medium carrots, peeled and sliced
salt
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro (to garnish)

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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Featured Reviews for This Recipe

From: chef 1023098

On Jan 28, 2009

wonderful

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From: Perfectionist cook

On Sep 12, 2008

I absolutely loved this soup! I didn't add harissa but rather some dashes of tabasco sauce into my own bowl and I thought the kick it added was wonderful as well as the lemon juice. I also put in 2 tablespoons of olive oil to add body to the soup a little ground coriander as I can't get fresh. Unfortunately my hubby and kids didn't like it at all (they are not fans of Moroccan cuisine) so I will have to give it 4 stars overall. Thanks for the recipe.

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From: windhorse23

On Jan 7, 2008

This WAS a simple recipe, once I remembered to soak the beans. I didn't have harissa; I used cayenne and a dash of tabasco. I especially liked the fact that no oil is needed. One note, though: there is no way this makes four servings! It's more like 10 or even 12. LOTS of soup.

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From: EdsGirlAngie

On Mar 30, 2005

I love chickpeas and had to try this soup - it really has a well-balanced blend of flavors. The only major change for me was that I didn't puree a portion of the soup; I'm not a puree-er, I like brothy soups and relatively whole food. I used vegetable broth and canned chickpeas, and happily used the optional lemon juice; it really adds soooo much to the soup and you don't have to add any salt. But my favorite part of the whole soup is the insanely yellow potatoes (from the saffron & turmeric)! Thanks for posting this quick, easy and healthy recipe CG!

3 people found this review helpful

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