Moroccan Chickpea Soup
4 servings
25 minutes
Moroccan chickpea soup is a rich and aromatic traditional dish of North African cuisine that brings warmth and comfort. Its roots go back centuries when the combination of spices and simple ingredients created true gastronomic masterpieces. The velvety texture of chickpeas, the sweetness of tomatoes, and the freshness of lemon create a harmony of flavors enhanced by the spicy warmth of cumin. This soup is perfect for cool evenings when one craves something warming and nourishing. The aroma of parsley and lemon zest adds a touch of freshness, making each spoonful unforgettable. In Morocco, it is often served with flatbreads that soak up the rich flavor of the broth. This soup exemplifies simple yet exquisite cuisine where each dish tells its own story.
1
Heat oil in a large skillet and sauté onion and celery for 10 minutes until soft, stirring often. Add cumin and cook for another minute.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Celery stalk: 2 stems
- Ground caraway: 2 teaspoons
2
Add heat, then add broth, tomatoes, chickpeas, and black pepper.
- Vegetable broth: 600 ml
- Canned tomatoes: 400 g
- Canned chickpeas: 400 g
- Parsley: 17 g
3
Cook for 8 minutes. Add beans and lemon juice, cook for another 2 minutes. Season to taste.
- Frozen fava beans: 100 g
- Lemon juice: 1 tablespoon
- Parsley: 17 g
4
Sprinkle with lemon zest and chopped herbs on top. Serve with flatbread.
- Lemon zest: 1 tablespoon
- Parsley: 17 g