Moroccan Chickpea and Ginger Soup
4 servings
30 minutes
Moroccan soup with chickpeas and ginger is a fragrant dish rooted deep in North African cuisine. It combines rich spices and the tenderness of legumes, creating a harmony of flavors. Chickpeas add softness and nutrition to the soup, while ginger and cumin provide warm, spicy depth. Smoked paprika adds a light smoky note that is particularly expressive when served with fresh cilantro. This soup warms wonderfully on cool evenings, and its rich flavor makes it perfect as a standalone dish. In Morocco, such soups are served with flatbreads to savor every nuance of aroma. In every spoonful lies the warmth of Eastern bazaars where spices tell stories of millennia.
1
Chop the carrot, onion, and garlic; grate the ginger finely. Sauté the vegetables in vegetable oil until soft.
- Carrot: 2 pieces
- Onion: 1 head
- Garlic: 1 clove
- Grated ginger: 1 tablespoon
- Vegetable oil: 1 tablespoon
2
Add cumin and cook, stirring, for another 2 minutes. Pour in the vegetable broth and cook the soup for 15 minutes.
- Ground cumin: 2 teaspoons
- Vegetable broth: 1 l
3
At the very end, add chickpeas, smoked pepper, salt and pepper. Blend the soup in a blender, then return it to the stove, bring to a boil and turn off.
- Canned chickpeas: 400 g
- Smoked paprika (pimenton): 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Serve sprinkled with chopped cilantro.
- Chopped cilantro (coriander leaf): to taste
