Moroccan Chickpea Soup Recipe 455

MOROCCAN CHICKPEA SOUP RECIPE - (4.5/5)

Steps:

• Heat 1/4 cup (50 mL) oil in a Dutch oven over medium heat. Add onions and garlic; saute until onions are softened, about 5 minutes. Add 2 tbsp (25 mL) Ras el Hanout and cook, stirring frequently, for 5 minutes. Stir in next 6 ingredients (broth through pepper). Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat. Using a hand blender, partially puree chickpeas. Alternatively, mash with a potato masher. May be prepared to this point and refrigerated for up to 24 hours. Bring to a boil before proceeding. Reduce heat to low and add spinach; cook, stirring, for 1 - 2 minutes or until spinach wilts. Serve drizzled with additional oil. Serves 6 - 8.

MOROCCAN CHICKPEA SOUP

Steps:

• Prepare chickpeas:
• Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
• Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
• Coarsely purée tomatoes in a food processor.
• Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
• Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
• Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

MOROCCAN-STYLE CHICKPEA SOUP

Steps:

• In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
• Add in the cumin and fry for another 30 seconds.
• Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
• Season with salt and pepper and simmer for 8 minutes.
• Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
• Season again and then ladle into bowls.
• Top with a bit of lemon zest and chopped coriander or parsley.
• Serve with your favourite bread.

MOROCCAN CHICKPEA SOUP

Steps:

• 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.