Moroccan Chickpea Soup
6 servings
50 minutes
Moroccan chickpea soup is a true embodiment of the warm aromas of the Maghreb. Its roots delve deep into Moroccan cuisine, where spices play a key role in creating rich flavors. Saffron, cumin, paprika, and ginger give the soup a mysterious spiciness, while the combination of chickpeas, potatoes, and zucchini makes it hearty and nutritious. A light tang from lemon refreshes the taste, and parsley adds a touch of freshness. This dish warms on cool evenings and is perfect for both family dinners and festive gatherings. With its thick consistency, the soup can be served as a complete first course, and its nutritional properties make it an excellent choice for healthy eating.
1
In a thick-walled pot, melt the butter over medium heat. Add finely chopped onion, sugar, and salt, and sauté for about 5 minutes until the onion becomes soft. Then add paprika, saffron, cumin, ginger, and chopped garlic, and sauté for another 30 seconds.
- Unsalted butter: 40 g
- Onion: 1 head
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Hot paprika: 0.5 teaspoon
- Saffron: 0.3 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground cumin (zira): 0.3 teaspoon
- Garlic: 4 cloves
2
Rinse the chickpeas with water, peel the potatoes and cut them into cubes about 1 cm in size, and cut the zucchini in the same way. Transfer the potatoes, zucchini, chickpeas, and tomatoes with their juice into a pot, pour in the broth and bring to a boil. Cook for 20-30 minutes while stirring occasionally until the potatoes are cooked.
- Canned chickpeas: 850 g
- Red Potatoes: 450 g
- Zucchini: 220 g
- Canned tomatoes in pieces: 400 g
- Chicken broth: 3.5 glasss
3
Mash part of the potatoes in the pot with a wooden spoon to thicken the soup. Remove from heat, sprinkle with chopped parsley, and season with pepper. Serve with lemon wedges.
- Red Potatoes: 450 g
- Parsley: 8 g
- Ground black pepper: to taste
- Lemon: 1 piece