Spicy Moroccan Chickpea Soup

4 servings

40 minutes

Spicy Moroccan chickpea soup is a true symphony of flavors inspired by the aromas of North African cuisine. This recipe is rooted in ancient Moroccan traditions where spices play a key role. The velvety texture of chickpeas harmonizes with the warm aroma of paprika, cumin, and ginger, creating a rich and warming taste. A light tang from lemon juice brightens the dish, while olive oil adds silkiness. This soup is not only nutritious but also versatile — it’s perfect for a light dinner or a warming lunch on cool days. In Morocco, it is often served with pieces of fresh bread or flatbreads to highlight its rich flavor.

Energy value per serving

• Calories: 227.6
• Proteins: 6.7g
• Fats: 13.5g
• Carbohydrates: 20.6g

Ingredients

• Paprika: 1 tsp
• Caraway: 0.5 tsp
• Ginger: 1 tsp
• Ground red pepper: to taste
• Cinnamon: 0.5 tsp
• Canned chickpeas: 400 g
• Olive oil: 2 tbsp
• Lemon juice: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Combine paprika, fennel seeds, ginger, and cumin and grind in a blender. Heat the spice mixture in a dry pan for 1-2 minutes.

   Required ingredients:

   • Paprika: 1 teaspoon
   • Caraway: 0.5 teaspoon
   • Ginger: 1 teaspoon

2. Blend the canned chickpeas and mix with olive oil and lemon juice. Add salt and pepper. Add heated spices and mix. Pour the mixture with water and heat it up.

   Required ingredients:

   • Canned chickpeas: 400 g
   • Olive oil: 2 tablespoons
   • Lemon juice: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste