MOROCCAN CHICKPEA SOUP
Steps:
- Prepare chickpeas:
- Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
- Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
- Coarsely purée tomatoes in a food processor.
- Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
- Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
- Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
MOROCCAN-STYLE CHICKPEA SOUP
I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper.
Provided by Sackville
Categories Beans
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
- Add in the cumin and fry for another 30 seconds.
- Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
- Season with salt and pepper and simmer for 8 minutes.
- Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
- Season again and then ladle into bowls.
- Top with a bit of lemon zest and chopped coriander or parsley.
- Serve with your favourite bread.
MOROCCAN CHICKPEA SOUP
Make and share this Moroccan Chickpea Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In 4-5 quart saucepan, heat oil.
- Add carrots, garlic, and onion; cook until tender.
- Set aside.
- Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
- Stir pureed mixture into saucepan.
- Add remaining ingredients including vegetable stock.
- Cover and cook for 5 minutes to heat through.
- Top with garnish if desired.
- •VARIATIONS: Substitute olive oil for safflower oil.
Nutrition Facts : Calories 331.2, Fat 17.9, SaturatedFat 2, Sodium 356.5, Carbohydrate 36.4, Fiber 8.1, Sugar 2.9, Protein 9.7
MOROCCAN CHICKPEA SOUP
Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.
Provided by Epi Curious
Categories Beans
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.
MOROCCAN CHICKPEA SOUP
Try something different for vegetarians with Moroccan chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
- Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium
MOROCCAN CHICKPEA SOUP
My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.
Provided by Boo L
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil.
- Fry the onion and celery for 10 minutes until softened.
- Add the cumin and fry for one minute.
- Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
- Simmer for 8 minutes.
- Squeeze the lemon juice into the mix and cook for another 2 minutes.
- Chop the coriander and add.
- Serve with flatbread.
Nutrition Facts : Calories 188.9, Fat 5, SaturatedFat 0.7, Sodium 323.2, Carbohydrate 32, Fiber 7.1, Sugar 4.2, Protein 6.6
MOROCCAN SPICED CHICKPEA SOUP
This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!
Provided by susie cooks
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4
MOROCCAN CHICKPEA SOUP
From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.
Provided by COOKGIRl
Categories Moroccan
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
- Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
- 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.
- 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.).
- Just before serving, stir in the lemon juice and garnish with fresh cilantro.
- Adjust seasonings.
- The soup will keep in refrigerator 3 to 5 days.
- Freezes well.
Nutrition Facts : Calories 342.3, Fat 3.6, SaturatedFat 0.4, Sodium 102.6, Carbohydrate 66.8, Fiber 13.5, Sugar 10.7, Protein 14.2
MOROCCAN-STYLE LENTIL AND CHICKPEA SOUP
Make and share this Moroccan-Style Lentil and Chickpea Soup recipe from Food.com.
Provided by lazyme
Categories Lentil
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
- Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
- Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.
- About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
- A small bowl of harissa may be placed I on the table for those who wish to add more.
Nutrition Facts : Calories 175.6, Fat 3.3, SaturatedFat 0.5, Sodium 190.9, Carbohydrate 29.5, Fiber 9.1, Sugar 3.4, Protein 8.1
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