Moroccan Chickpea Soup Recipe

Introduction

This Moroccan chickpea soup is a comforting and flavorful dish perfect for any season. With warm spices and hearty ingredients, it offers a deliciously smooth texture balanced by the distinctive tang of preserved lemons. It’s easy to prepare and makes a nourishing meal any day of the week.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Step 1: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through.
2. Step 2: Stir in the red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for an additional minute to release the spices’ aromas.
3. Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat to a simmer, cover with the lid, and cook for 10 minutes.
4. Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return it to the pan, adding extra liquid if you prefer a thinner consistency.
5. Step 5: Stir in the drained chickpeas, chopped preserved lemon rind, honey, and season to taste with salt and pepper.
6. Step 6: For immediate serving, add the wholewheat couscous to the soup and heat through for 5 minutes. If packing for later, add the couscous just before reheating to keep it fresh.

Tips & Variations

• For extra heat, mix in a spoonful of harissa paste. To bring a different spice dimension, substitute the cumin with 1 tsp of garam masala. For a heartier version, fry 4 sliced chorizo sausages with the onions and celery at the start.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if needed. If the couscous was added before storing, the texture may change; it’s best to add fresh couscous when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

Fresh lemons don’t provide the same fermented tang as preserved lemons, but you can substitute the rind of a lemon and a little extra juice to add brightness. Keep in mind this will alter the traditional flavor profile.

Is this soup suitable for vegans?

Yes, this recipe is vegan-friendly as written. Just make sure to use clear honey alternatives like agave syrup if you prefer to keep it strictly vegan.