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Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen

This authentic Moroccan chickpea soup recipe is one of our favourite chickpea soup recipes. It makes a warming, hearty bowl of soup that’s a meal in itself – particularly when served with some oven-fresh flatbread. I learnt to make this chickpea soup in a Marrakech kitchen over ten years ago and haven’t tweaked a thing since. It’s that good.

This authentic Moroccan chickpea soup recipe is one I’ve been making exactly the same way as it was taught to me by the cook at our Marrakech riad over ten years ago. Morocco was the first stop on the year-long grand tour of the world that launched Grantourismo in 2010 and our mission to inspire you all to travel more locally, more slowly and more experientially.

Learning about the local cuisine and produce of places we settled into, shopping the markets, and learning how to cook local food was a key part of our quest that year, as it’s been in the ten and half years since.

During our two weeks in Morocco, we settled into a handsome riad called Dar Rocmarra in Marrakech and did a weekend getaway to Essaouira where we stayed in another charming riad, Dar Lazuli, which had a petite kitchen.

There I cooked some of the dishes I learnt to make from Jamila, our Marrakech riad cook, including this authentic Moroccan chickpea soup and this classic lamb tagine with prunes and almonds.

Moroccan food was one of the reasons we had wanted to return to Morocco in 2010 – from couscous and tagines to pigeon pastilla, there’s no dish we wouldn’t order in Marrakech’s restaurants and it’s one of the reasons we’re dreaming of returning post-pandemic.

Chickpeas will perhaps go down in culinary history as the ingredient of the pandemic. In the pre COVID-19 times, before we all knew what a coronavirus was and we weren’t afraid of supermarkets, everyone seemed to have a couple of rusty tins of chickpeas (well past their expiry date) in the back of their kitchen cupboards.

Now we all have towers of shiny cans of chickpeas front and centre, next to the tin tomatoes and cans of coconut milk and coconut cream.

Along with you and I, every chef, food personality and celebrity seems to have been cooking with chickpeas while they’ve been self-isolating at home, making everything from Jamie Oliver’s pasta e ceci (a Roman pasta and chickpea soup) to Alison Roman’s spiced chickpea stew with coconut and turmeric. The latter became so internet-famous it was hash-tagged on social media as #TheStew and everyone would know what it was – even if it was apparently a Caribbean curry with too few spices and too much coconut milk.

That chickpeas would become a pandemic pantry staple should be no surprise. Chickpeas are comforting, filling and nutritious. Chickpeas are also very versatile. They make one of our favourite Middle Eastern dishes, falafel, and are fantastic in salads, curries, stews, and soups, including this authentic Moroccan chickpea soup.

Chickpeas are the perfect quarantine cooking ingredient as they make dishes that that can be stretched out over days, such as the classic hummus recipe we recently posted and of course this authentic Moroccan chickpea soup recipe.

Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen

This authentic Moroccan chickpea soup recipe is one of the classics of Moroccan cuisine and, like the tagine, it is perfect winter eating. Many think of Morocco, and Marrakech in particular, of being warm year-round yet both Marrakech and Essaouira can get down to near freezing temperatures overnight in winter.

It was on a chilly day that I learnt to cook this soup at the Marrakech riad we were staying at, along with the lamb tagine, and it was on a cold winter’s evening that I’d make it for Lara at our Essaouira riad, where we dined by a fireplace.

If you know a little about Moroccan cuisine, you may be wondering if this Moroccan chickpea soup recipe makes harira. Morocco’s best-known soup, harira is traditionally eaten at sunset during Ramadan to break the day-time fast, but long served at every market, café, restaurant, and riad hotel across Morocco.

Moroccans will tell you that every region, city, town, village, restaurant, and home will have their own recipe for harira, but there are some must-have ingredients in harira that this Moroccan chickpea soup recipe doesn’t have, including lentils, a protein such as lamb or chicken, pasta or vermicelli, and a thickener, such as flour or eggs.

Whatever you want to call it, it was inevitable that this authentic Moroccan chickpea soup recipe would become a quarantine cooking favourite, as it’s easy to make and has a relatively short list of ingredients.

A tin of chickpeas, a can of tomatoes and chicken stock form the basis of this soup, and vegetarians can easily substitute vegetable stock for this recipe.

Tips to Making this Authentic Moroccan Chickpea Soup Recipe

I know it’s hard times for many of you out there, including ourselves, and given that we have more time on our hands than we’ve ever had and can take five minutes off to stir a stockpot, now is the time to make a decent chicken stock from scratch if you can. Out of my 640 (!) recipes in my Paprika Recipe Manager database, nearly 80 recipes use chicken stock so I make a lot.

To make a chicken stock, I use leftover chicken bones and carcasses and add vegetables such as celery, onion, carrots, and coriander to a stockpot.

Cover them with cold water, add some salt and pepper, simmer for 4 to 6 hours, and then strain. Every hour just skim the scum, the foamy layer on top of the stock, and you’re good to go.

If you can’t, by all means use a store-bought chicken stock. That’s the next best thing to making stock from scratch.

If you prefer to make this authentic Moroccan chickpea soup recipe with dried chickpeas, rather than canned chickpeas, you need to start the day before and soak the dried chickpeas overnight to soften them. Add half a teaspoon of baking soda to soften them faster.

Rinse the chickpeas and add them to a stockpot with water covering the chickpeas by at least one centimetre. Bring it to a boil on high heat, then simmer with the lid on for about one hour. Check the chickpeas at 50 minutes by trying to crush a chickpea with your fingers. If it crushes easily, it’s done.

One of the key things to keep in mind is that a good, rich chickpea soup has a very thick soup base. I find it takes an hour to reduce the soup down to the right consistency.

When it comes to the olive oil and dried spices such as ground cumin, ground paprika and chilli flakes, always try to use the best quality you can afford.

If you have some old spices in the back of the kitchen pantry, you can revive them by giving the a quick toast in a skillet. Make sure you shake the pan regularly so they don’t burn. They’ll be ready when they’re fragrant.

Authentic Moroccan Chickpea Soup Recipe

Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Moroccan Chickpea Soup Recipe

Print Recipe Rate Recipe
This authentic Moroccan chickpea soup recipe is one of our favourite chickpea soup recipes. It makes a warming, hearty bowl of soup that's a meal in itself – particularly when served with some oven-fresh flatbread. I learnt to make this chickpea soup in a Marrakech kitchen over ten years ago and haven't tweaked a thing since. It's that good.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Soup
Cuisine: Moroccan
Servings: 2 people
Calories: 477kcal
Author: Terence Carter

Ingredients

  • 1 tbsp olive oil
  • 50 g onion chopped
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 600 ml chicken stock
  • 400 g can peeled tomatoes
  • 400 g can chickpeas drained & rinsed
  • ½ whole lemon zest and juice
  • 1 handful coriander leaves
  • 1 piece flatbread cut into triangles, to serve
  • 1 tbsp plain yoghurt optional, to serve

Instructions

  • Heat the oil in a large saucepan, then fry the onions until translucent and softened, stirring frequently. Add a pinch of salt. Tip in the cumin and fry for another minute.
  • In another saucepan over medium heat, cook the tomatoes until the juice has cooked off and the remaining sauce is very thick in consistency. Add to the other saucepan.
  • Add the stock and chickpeas and cook until the soup has reduced and has quite a thick consistency. Add the chilli flakes and the lemon juice. Season to taste.
  • When ready, serve the soup and top with a sprinkling of lemon zest, coriander and paprika.
  • Serve with flatbread, slices of lemon and the yoghurt.

Nutrition

Calories: 477kcal | Carbohydrates: 65g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1406mg | Potassium: 1173mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1146IU | Vitamin C: 35mg | Calcium: 202mg | Iron: 7mg

Do let us know if you make this authentic Moroccan chickpea soup recipe. We’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. KymB says

    June 11, 2020 at 4:07 pm

    This was great. Really full of flavour, especially when you reduced the soup down. Since I’ve made this, I’ve seen other recipes where they use lentils as well. Is this a different type of soup?5 stars

  2. Terence Carter says

    June 11, 2020 at 8:33 pm

    Greetings Kym,
    Yes, there is a different soup with chickpeas and lentils that also usually has shredded lamb meat in it as well. This soup, Harira, is famous for being the dish that Moroccans eat to break the fast during Ramadan. It’s hearty but more easily digested after the fast. It’s also a great soup but much heaver that this soup recipe that I learnt. A bowl of Harira is great during winter in Morocco!
    Cheers,
    T

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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