Moroccan Chickpea Soup
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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INGREDIENTS
Nutrition- 1cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
- 1⁄2cup chopped fresh parsley
- 1⁄4teaspoon fresh ground pepper
- 1⁄4teaspoon powdered saffron
- 1⁄4teaspoon turmeric
- 1⁄4
- 1teaspoon ground cumin
- 1⁄2cup grated onion
- 1
- 2large red potatoes, unpeeled and diced
- 1⁄4 - 1⁄2
- 22 quarts vegetable stock or 2 quarts lamb stock
- 2
- 1⁄4
- 1⁄4
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DIRECTIONS
- Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
- Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
- 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.
- Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
- (Or use an immersion blender to facilitate.).
- Just before serving, stir in the lemon juice and garnish with fresh cilantro.
- Adjust seasonings.
- The soup will keep in refrigerator 3 to 5 days.
- Freezes well.
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