Authentic Moroccan Chickpea Soup 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.
Servings: 2 people
- 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
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.
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