Moroccan Chickpea Soup

Recipe by COOKGIRl
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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