Hearty, easy-to-make and delicious Moroccan Chickpea soup. This dish is infused with the amazing flavors of Moroccan cuisine.
Morocco is my third country of choice with the letter M for this week’s blogging marathon. Middle Eastern cuisine is one of my favorites to explore. They have some amazingly flavorful dishes and most of the spices they use are very close to Indian cooking. Today I have a hearty and delicious Moroccan Chickpea soup.
Fall is slowly makes it’s way here, chilly mornings, shorter days and warm soups/ stews for meals. So when I saw this Moroccan Chickpea soup recipe on ‘The Complete Vegetarian’ cookbook by America’s Test Kitchen – I knew it is just perfect for today. This is a hearty and comforting soup which is infused with spices used widely in Moroccan cuisine.
Most of the spices used in this soup are also commonly used in Indian dishes. What I found really interesting was the addition of saffron. It lends a distinct aroma and rich color, while the ground cumin and ground ginger add a nice kick to the dish. Chickpeas add the protein while potatoes make it more substantial. Serve the soup as is or with couscous and bread for a filling meal.
Lets check out what my fellow marathoners have cooked today for BM# 93.
- 1 tbsp olive oil
- 1 Small Onion, finely chopped
- PInch of sugar
- 2 Garlic cloves, finely minced
- ¼ tsp Hot Paprika
- Pinch of Saffron, crumbled
- 1/8 tsp Ground Ginger
- ¼ tsp Ground Cumin
- 1 15oz. can Chickpeas, drained and rinsed
- 2 Medium Red Potatoes, unpeeled and cut into ½" dice
- 1 Small Tomato, chopped
- 2 tbsp tomato paste
- 2½ cups Vegetable Stock or Water
- 2 tbsp Parsley or Mint, minced
- To taste Salt Pepper
- To serve Lemon wedges
- In a large saucepan; heat the olive oil on medium-high heat. Add onions, sugar and pinch of salt and cook till onion is softened, about 3~4 minutes.
- Stir in garlic, paprika, saffron, ginger, cumin and cook for about 30 seconds.
- Stir in the chickpeas, potatoes and the stock/ water. Bring the mixture to a boil, lower the heat, cover and cook for 10~12 minutes or until the potatoes are tender.
- Next add the tomato paste, chopped tomatoes and cook for another 5~8 minutes. If the soup looks too thick, add more water as needed.
- Mash the potatoes with the back of a wooden spoon to thicken the soup.
- Take the soup off the heat and add the chopped herbs. Taste and adjust the seasoning. Serve hot with lemon wedges.
I remember making this soup a few years back and still remember the taste. It was so yum and filling. Your version looks so inviting and as usual amazing snaps…
Very hearty and comforting soup. Addition of saffron is new and unique as well.
Thats a hearty, nutritious, comforting, filling and satisfying soup.. Love these sort of vegan soups especially while the weather is too down.. Prefect dinner for winter nights.
With the flu season coming up, this seems to be a soup that should be on radar… looks so comforting…
Such beautiful clicks Pavani.I can imagine the flavor of the soup esp, with saffron in it!Nice ,comforting soup!
It is one filling and yummy soup. I have made it once sans the saffron part and remember liking it.
this is very comforting looking bowl of soup. I love chickpeas in everything and I would love this versions for sure
I love Moroccan flavored foods AND using chickpeas in soup. This sounds just so, so delicious! Can’t wait to try!
I cook with chickpeas all the time. A great healthy, nutritious an budget-friendly meat alternative.
This looks heavenly! The chickpeas are so healthy and we love to use them in different recipes! I need to try your asap!
Wow, this soup is incredible! A wonderful combination of ingredients. My family loves this soup, it’s really impressive!
Lots of fabulous flavors and spices in this soup…it’s a perfect day for a bowl of this!
Wonderful soup for the cold autumn evening. Wow and wow, this is so delicious and it makes my mouth watering. yessss! This is the perfect recipe for me. Looks VERY tasty!
What a delicious sounding soup. The ingredients you use are simple but they all bring loads of flavor to the soup. The combination of saffron, ginger, and cumin sounds amazing. We love our soup so I’m anxious to make this soon.
I love chickpeas, and am always looking for new ways to incorporate it into my diet. This soup looks so flavorful and inviting, and perfect for cold and dreary days like today!
I love simple and easy soups like this. Perfect for the cold winter coming in. Chickpeas is always welcome in our home and we love Morrocan flowers so this is a must-make.
This recipe sounds so delicious! I love the act that there are so many delightful spices like saffron, ginger, and cumin in this amazing soup.
The soup surely looks hearty and with those chickpeas, I so want to make it..very nicely done dish. I enjoyed your theme this week..
what a fabulous soup and I always love the variety of spices used in Moroccan cooking
Chickpea is such a versatile ingredient and I love how simple this recipe is. I am thinking of how saffron would have tasted in the stew.
Wonderful soup Pavani. Chickpea in any form is always welcome and this chickpea soup with so many flavorful ingredients is certainly going to be hearty
A comforting and a healthy bowl of soup. So delicious and super yum.
Oh delicious pavani, that bowl of soup looks so hearty and healthy! I love chunky soups like this! Perfect for the chilly weather in the coming months!