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moroccan chickpea soup


soup is soothing after a day in the cold. half the soup is pureed and half is left chunky, fast and easy with a pressure cooker.

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  • 1 1/2 cups chickpeas, soaked and drained
  • 1 bay leaf
  • 1 pinch saffron
  • 7 cups of water
  • 2 tpsn olive oil
  • 2 onions cut into small dice ( 2 cups)
  • 4 garlic cloves minced
  • 1/2 tspn hot red pepper flakes
  • 1 tspn ground cumin
  • 1/2 tspn ground coriander
  • 1/2 tspn ground ginger
  • 1/2 tspn ground cinnamon
  • salt
  • 2 tblsn lemon juice
  • 1/2 cup roughtly chopped parsley
  • additional for garnish


Servings 4


Step 1

Combine the chickpeas, bay leaf, saffron and water in a large saucepan. cover and bring to boil. Lower heat and simmer, partially covered until the chickpeas are almost tender about 1 1/2 hrs
Warm the oil in a medium skillet over med- low heat. add the onion and saute until clear. about 7 mins. add the garlic, red pepper flakes,cumin,coriander,ginger and cinnamon saute until fragrant 2mins. add the onion mixture to the beans and simmer until the bears are completely tender. 30mins
add 1,1/2 tspn salt and let soup sit for 5 mins
remove the bay leaf. transfer half of the soup to a blender and puree until creamy. pour the puree back into the soup pot. add water if necessary. stir in the lemon juice and sprinkle salt. stir in the 1@ cup parsley. serve hot. garnish with extra parsley.


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