Moroccan Chickpea Soup
8 servings
20 minutes
Moroccan chickpea soup is a vibrant dish that embodies the flavors and traditions of North Africa. At its core is chickpeas, which have been an important part of Moroccan cuisine for centuries. Rich in aromas of cinnamon, ginger, and garlic, it has a spicy, warming taste softened by the sweetness of carrots and the acidity of tomatoes. Spinach adds freshness while Tabasco gives a spicy kick. This soup is not only nutritious but also versatile: it can be served as a light starter or as a full meal complemented with crispy croutons and fresh herbs. In Morocco, it is often prepared on cool evenings to enjoy the richness of flavors and aromas that immerse you in the atmosphere of an Eastern bazaar.
1
Heat oil over medium heat. Add carrots and sauté while stirring constantly. Add garlic and sauté for another minute while stirring constantly. Then add vegetable broth, chickpeas, passata, ginger, cinnamon, red pepper, and Tabasco (adjust spiciness to taste). Bring to a boil.
- Olive oil: 1 tablespoon
- Carrot: 1 piece
- Garlic: 6 cloves
- Vegetable broth: 1 l
- Canned chickpeas: 800 g
- Passata (sieved tomatoes): 700 g
- Ground ginger: 0.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Chili powder: pinch
- Tabasco sauce: to taste
2
Reduce the heat and stir in the coarsely chopped spinach. Cook for about 3 minutes until the spinach is wilted.
- Spinach: 3 bunchs
3
Try and season to taste.
- Salt: to taste
4
Serve warm, garnish with cilantro and a slice of lemon or croutons to taste.
