Moroccan Chickpea Soup
Gently simmered chickpeas, red potatoes and carrots, warmed with saffron and turmeric. It's finished with fresh cilantro.
1 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
- 2
Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
- 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
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.).
- 5
Just before serving, stir in the lemon juice and garnish with fresh cilantro. Adjust seasonings.
- 6
The soup will keep in refrigerator 3 to 5 days. Freezes well.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
