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