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    You are in: Home / Recipes / Moroccan Chickpea Soup Recipe
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    Moroccan Chickpea Soup

    Moroccan Chickpea Soup. Photo by Annacia

    1/1 Photo of Moroccan Chickpea Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Cookgirl's Note:

    From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.

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    Units: US | Metric


    1. 1
      Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
    2. 2
      Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
    3. 3
      Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
    4. 4
      Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
    5. 5
      (Or use an immersion blender to facilitate.).
    6. 6
      Just before serving, stir in the lemon juice and garnish with fresh cilantro.
    7. 7
      Adjust seasonings.
    8. 8
      The soup will keep in refrigerator 3 to 5 days.
    9. 9
      Freezes well.

    Ratings & Reviews:

    • on September 12, 2008


      I absolutely loved this soup! I didn't add harissa but rather some dashes of tabasco sauce into my own bowl and I thought the kick it added was wonderful as well as the lemon juice. I also put in 2 tablespoons of olive oil to add body to the soup a little ground coriander as I can't get fresh. Unfortunately my hubby and kids didn't like it at all (they are not fans of Moroccan cuisine) so I will have to give it 4 stars overall. Thanks for the recipe.

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    • on February 02, 2011


      When I first reviewed this recipe back in 2005, I pureed the whole potful. This time I didn't puree any of it (yet) I used dried chickpeas, homemade vegetable stock and water in equal amounts. No harissa or cayenne--but a bit of a spice mix of UmmBinat's that just smelled right for this soup. I ate a bowl of it last night--with a squeeze of lemon juice and a sprinkling of freshly chopped cilantro and a nice hit of Sriracha. It was really delicious and it just tasted so healthy. I have portion sized containers in the freezer now-I'll try pureeing a small amount of the chickpeas when I have it next. I would note that if you use dried chickpeas and all water or homemade stock, you'll need to add more salt, as the canned chickpeas have a fair amount of sodium.

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    • on August 18, 2010


      4 1/2 stars good. I used Betty Crocker homemade chicken stock, the cayenne in a lesser amount per preference, canned chickpeas and yellow potato as that is what I had on hand. Made for Ramadan Tag 2010.

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    Read All Reviews (9)


    Nutritional Facts for Moroccan Chickpea Soup

    Serving Size: 1 (788 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.3
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 102.6 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 13.5 g
    Sugars 10.7 g
    Protein 14.1 g

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