Moroccan Chickpea Soup

Submitted by Sackville

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 tablespoons safflower oil
• 2 carrots, grated
• 2 garlic cloves, minced
• 1 medium onion, chop fine (1/2 c)
• 1 (15 ounce) can chickpeas, rinse, drain
• 3 cups vegetable stock
• 1⁄3 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 3⁄4 teaspoon cumin, Ground
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon thyme leaves
• 1⁄4 teaspoon powdered turmeric
• 1⁄8 teaspoon cayenne pepper

• GARNISH

• toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

directions

1. In 4-5 quart saucepan, heat oil.
2. Add carrots, garlic, and onion; cook until tender.
3. Set aside.
4. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
5. Stir pureed mixture into saucepan.
6. Add remaining ingredients including vegetable stock.
7. Cover and cook for 5 minutes to heat through.
8. Top with garnish if desired.
9. •VARIATIONS: Substitute olive oil for safflower oil.

Reviews

[Your Gourmet Girlfriend]

I did this exactly as written. Superb! I garnished it w/ fresh parsley and coarsly chopped sesame crackers. Thanks for finding this recipe and posting it :O)

 

[Maito]

This was a great soup! I fused a few things from your very similar Recipe #30581 - adding potatoes, ground coriander and a little less tahini (3 or 4 tablespoons). I did not puree this, added half of the pepper, and a generous amount of parsley to top it. I was surprised that the tahini tasted very similar to the soups I have made using peanut butter, which I really like. Thanks for this different spin on a soup, we really enjoyed it!

 

[cUte Kitty pUnk]

The first time I made this - I only rated it a 3. But it was good enough to try again. The second time I grated the carrots with the little holes on my grater and I doubled up the cayenne pepper. 2nd time I didn't have tahini so I used peanut butter - 2nd time I also just used about 2 cups of prepared hummus in place of the chickpeas and 1 cup vegetable stock. Delicious! With these changes this is my 2nd favorite new soup to make... my first is African peanut soup - very similar - but very different. Thank you Sackville.

 

[oloschiavo]

Yummy! I'd give it more stars if I could. I thought that the five minute cooking time was a typo... boy, was I wrong. And how something that only takes five minutes to cook can taste this good, I don't know. I served it up with some fresh Moroccan flat bread (naan in disguise) and a Moroccan avocado salad (glorified guacamole), talk about eating in style!! Thanks so much, Sackville, for another great recipe.

 

[luv2cook05]

This was delicious! Very gourmet taste, hearty and flavorful. The preperation time takes longer than actually cooking it. I recommend that you have and use a food processor to reduce the steps(learned the hard way). Otherwise, its an excellent recipe and I wouldn't add or subtract anything, however I did double the recipe for more guests and only had chicken stock. Tastes like you have been cooking for hours. Very good for dinner with the morrocan style rice.