Moroccan Chickpea Soup Recipe
Introduction
This Moroccan chickpea soup is a vibrant, warming dish packed with fragrant spices and wholesome ingredients. It’s perfect for a cozy meal and easy to prepare, offering a rich blend of flavors that comfort the soul.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and roughly chopped
- 1 tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp ras-el-hanout
- ¼ tsp cinnamon
- 200g roasted red peppers, from a jar
- 2 x 400g cans chopped tomato
- 400ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 2 preserved lemons, rind chopped (discard the pulp and seeds)
- 1 tbsp clear honey
- 50g wholewheat couscous
Instructions
- Step 1: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through to soften the onion.
- Step 2: Stir in the red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute until the spices are fragrant.
- Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes.
- Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return it to the pan and add a little extra liquid if you prefer a thinner consistency.
- Step 5: Stir in the drained chickpeas, chopped preserved lemon rind, and honey. Season with salt and pepper to taste.
- Step 6: If serving immediately, add the wholewheat couscous and heat the soup for another 5 minutes until the couscous is tender. If packing for later, add the couscous just before reheating.
Tips & Variations
- For a spicier kick, add a spoonful of harissa paste to the soup.
- Curry lovers can substitute the cumin with 1 tsp of garam masala for a different flavor profile.
- To make the soup more substantial, fry 4 sliced chorizo sausages with the onions and garlic at the start.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, add the couscous just before warming to prevent it from becoming mushy. The soup can also be frozen for up to 2 months; thaw completely before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh lemons instead of preserved lemons?
Fresh lemons do not have the same salty and fermented flavor as preserved lemons, which are key to this dish. If unavailable, use fresh lemon zest and a pinch of salt to get a similar brightness.
Is this soup suitable for vegans?
Yes, this recipe is vegan as written. Just make sure to use clear honey alternatives like agave syrup if strictly vegan.
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Moroccan Chickpea Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful Moroccan chickpea soup bursting with aromatic spices, tender chickpeas, roasted red peppers, and a hint of preserved lemon, finished with wholewheat couscous for a hearty and comforting meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and roughly chopped
- 1 tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp ras-el-hanout
- ¼ tsp cinnamon
- 200g roasted red peppers, from a jar
- 2 x 400g cans chopped tomato
- 400ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 2 preserved lemons, rind chopped (discard the pulp and seeds)
- 1 tbsp clear honey
- 50g wholewheat couscous
Instructions
- Heat oil and cook onion and garlic: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic. Cover with the lid and cook for 5 minutes, stirring halfway through to soften and release their flavors.
- Add spices and chilli: Stir in the deseeded red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon into the pan. Cook for 1 minute while stirring constantly to toast the spices and release their aromas.
- Add peppers, tomatoes, and stock: Add the jarred roasted red peppers, chopped tomatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce heat to a simmer. Cover with the lid and cook gently for 10 minutes to meld the flavors.
- Blend soup until smooth: Use a stick blender or transfer to a food processor to blitz the soup until smooth and creamy. Return the soup to the pan.
- Adjust consistency and add chickpeas and preserved lemon: Add extra liquid (water or stock) if needed to thin the soup to your desired consistency. Stir in the drained chickpeas, chopped preserved lemon rind, and honey. Season with salt and pepper to taste.
- Add couscous and heat through: If eating immediately, add the wholewheat couscous to the soup, stir well, and heat through for 5 minutes until the couscous is tender. If preparing for later, add the couscous just before reheating to keep it from becoming soggy.
Notes
- For extra heat, add a spoonful of harissa paste when adding the spices.
- Substitute cumin with 1 tsp garam masala for a different curry flavor.
- For a meatier dish, fry 4 sliced chorizo sausages with the onion and garlic at the start.
- To keep the preserved lemons fresh, discard the pulp and seeds and only use the chopped rind.
- This soup freezes well; add the couscous only after reheating to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan chickpea soup, vegetarian soup, spicy chickpea soup, preserved lemon soup, wholewheat couscous soup
