Moroccan Chickpea Soup Recipe #110330
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.
by Cookgirl
1¼ hours | 15 min prep
SERVES 4
- 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)
- Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
- Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
- 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.
- Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
- (Or use an immersion blender to facilitate.).
- Just before serving, stir in the lemon juice and garnish with fresh cilantro.
- Adjust seasonings.
- The soup will keep in refrigerator 3 to 5 days.
- Freezes well.
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