• Home
  • Recipes
    • Soup Recipes
    • Dinner Recipes
    • Vegetarian Dinners
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Salad Recipes
    • Baking Recipes
    • Meal Plans
    • How To….
    • Preserves and Sauces
  • Recipe Collections
    • 7 Crumble Recipes
    • 7 Apple Dessert Recipes
    • 7 Easy Beef Mince Recipes
    • 7 Lentil Recipes
    • 7 Friday Night Supper Ideas
    • 7 Flexible Recipes For Meat Eaters And Vegetarians
    • 7 Recipes To Cook With Children
    • 7 TV Dinners
    • 7 Make Ahead Meals For A Self-Catering Holiday
  • Life, Food And Everything
  • Penny’s Blog
  • My Story
  • Contact

Moroccan Chickpea Soup

May 2, 2020 Penny Leave a Comment

  • Tweet
  • Share
  • 1
  • 1
chickpea-soup
Spicy Chickpea Soup

Chickpea Soup

I got the idea for this Moroccan Chickpea soup when out and about. I was visiting Lynton in North Devon and had some lunch in a a lovely cafe called Charlie Fridays which was serving this soup. It was very spicy and very delicious. So once home I decided to make this soup with just chickpeas, tomatoes, onions and some spices. I have to say the result was good and enjoyed by friends and family! It is so easy to make and very low cost. It can be made with ingredients you may already have in your cupboard.

Low cost, easy to make and delicious, this Moroccan style chickpea soup is what home made soups are all about! Spiced with cumin, coriander and chilli, make it to your own spicy taste!

Chickpeas – Dried or Tinned

If you plan ahead you can make this dish using dried chickpeas. These will need overnight soaking and then boiling for 90 minutes to 2 hours before they will be ready for use. If you use chickpeas a lot it is worth doing a large batch and freezing them in smaller quantities of about 250g each (equivalent to 1 tin) ready for use. Chickpeas are low cost, nutritious and very tasty with their creamy, nutty flavour.

Cumin and Coriander

The key spice is cumin and it is best made with seeds rather than powder, because the seeds can be gently fired with the onion before the other ingredients are added and this brings out the best flavour. I used fresh tomatoes because I had them to hand but you can use tinned chopped tomatoes instead.

How spicy you make the soup is up to you. Go easy with the chilli powder, just adding a little at a time until you are happy. Remember once it can’t be removed!

What Are Chickpeas?

Chickpeas are one of the oldest cultivated legumes and were known to the ancient Greeks and Romans. They are high in protein, fibre, folate and low in fat. An excellent food to add to salads and stews as well of course to make hummus. Make your own at home and you may never want shop bought hummus again!

Chickpeas are used widely in curries and mediterranean dishes – and there is no reason why we couldn’t use them more in our own traditional stews – either as a meat substitute or to help the meat go further. Lentils, chickpeas and other pulses are a great way to economise on meat. Buy just half the amount you would normally use for a stew and add some chick peas or other beans. You still get all the flavour of the meat and plenty on your plate yest a a much smaller cost.

Fabulous Soup For Lunch or Light Supper

Put this soup in a thermos flask for your office lunch. With plenty of flavour and substance – it will give you a boost to make ready fro the afternoon. Or make for a lazy Saturday lunchtime or light supper with some Maoroccan Style Couscous and bread.

Making Moroccan Chickpea Soup

If you don’t have any fresh tomatoes then a 400g of tinned chopped tomatoes. I prefer the flavour with fresh tomatoes, but it us till good with tinned. I love the flavour of cumin so am very generous with the cumin seeds. You can adjust the use of spices to suit your own tastes – although I would recommend trying it with plenty of cumin!

I like to have some whole chickpeas in the finished soup so remover a few before liquidsising. Whether or not you do this, is of course entirely up to you.

Moroccan Chickpea Soup Recipe


Ingredients

  • 1 tablespoon olive oil
  • 1 onion peeled and chopped
  • 2 teaspoons cumin seeds
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon coriander
  • 1/2 teaspoon hot chilli powder
  • 3 tomatoes chopped
  • 800ml vegetable stock
  • 1 400g tin chickpeas, drained
  • salt to taste

Cooking Directions

  1. In a large heavy bottomed saucepan, heat the olive oil

  2. Gently fry the onion for a couple of minutes

  3. Add the cumin seeds and garlic, and continue frying for a further 3-4 minutes, stirring occasionally

  4. Add the chopped tomatoes and cook for a further 2-3 minutes

  5. Add the coriander and chilli powder and stir

  6. Remove from the heat and add the stock

  7. Add the chickpeas

  8. Bring back to the boil and simmer for 15 minutes

  9. Remove a couple of tablespoons of chickpeas and put to one side (optional)

  10. Transfer the soup to a liquidiser and pulp until smooth

  11. Return any removed chick peas to the pan along with the soup

  12. Season to taste with salt

  13. Re-heat and serve with a good chunk of your favourite bread

Soup Recipes Vegetable Soup

Print Friendly, PDF & EmailPrint Recipe

Comments

  1. Michèle Meagher says

    February 11, 2015 at 12:20 pm

    Penny, this is on the list to make as we dig ourselves out of even more store in Massachusetts! http://snip.ly/5k61

    Reply

Leave A Review Or Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recipe & Ingredient Search

Hello!

Penny's Portrait

Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

I hope you enjoy them!

Disclaimer

I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. The price to you is the same. This helps to fund this website.

Most Popular Recipes

Eve's Pudding
Oatcakes
Stuffed Marrow With Beef Mince
Lemon Mousse
Blackberry Crumble
Rock Cake Recipe
Date And Walnut Cake
Cut And Come Again Fruit Cake
Easy Lentil Bake
Chicken, Bacon And Leek Pie

Follow Me

  • Facebook
  • Pinterest
  • Twitter

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in