Moroccan Chickpea Soup

Moroccan Chickpea Soup

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4

    • Ingredients

  • 2tablespoonssafflower oil
  • 2carrots, grated
  • 2garlic cloves, minced
  • 1mediumonion, chop fine( 1/2 c)
  • 1 (15ounce) cans chickpeas, rinse, drain
  • 3cupsvegetable stock
  • 1/3 cuptahini
  • 2tablespoonslemon juice
  • 1tablespoonfresh parsley, chopped
  • 3/4 teaspooncumin, Ground
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoonthyme leaves
  • 1/4 teaspoonpowdered turmeric
  • 1/8 teaspooncayenne pepper

    • GARNISH

  • toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) orherbed garlic-flavored croutons(optional)

    • Directions

  • 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.

    • Reviews

  • “I did this exactly as written.Superb!I garnished it w/fresh parsley and coarsly chopped sesame crackers.Thanks for finding this recipe and posting it :O)”

  • “This was a great soup! I fused a few things from your very similar Recipe #30581 – adding potatoes, ground coriander and a little less tahini (3 or 4 tablespoons). I did not puree this, added half of the pepper, and a generous amount of parsley to top it. I was surprised that the tahini tasted very similar to the soups I have made using peanut butter, which I really like. Thanks for this different spin on a soup, we really enjoyed it!”

  • “The first time I made this – I only rated it a 3. But it was good enough to try again. The second time I grated the carrots with the little holes on my grater and I doubled up the cayenne pepper. 2nd time I didn’t have tahini so I used peanut butter – 2nd time I also just used about 2 cups of prepared hummus in place of the chickpeas and 1 cup vegetable stock. Delicious! With these changes this is my 2nd favorite new soup to make… my first is African peanut soup – very similar – but very different. Thank you Sackville.”

  • “Yummy! I’d give it more stars if I could. I thought that the five minute cooking time was a typo… boy, was I wrong. And how something that only takes five minutes to cook can taste this good, I don’t know. I served it up with some fresh Moroccan flat bread (naan in disguise) and a Moroccan avocado salad (glorified guacamole), talk about eating in style!! Thanks so much, Sackville, for another great recipe.”

  • “This was delicious! Very gourmet taste, hearty and flavorful. The preperation time takes longer than actually cooking it. I recommend that you have and use a food processor to reduce the steps(learned the hard way). Otherwise, its an excellent recipe and I wouldn’t add or subtract anything, however I did double the recipe for more guests and only had chicken stock. Tastes like you have been cooking for hours. Very good for dinner with the morrocan style rice.”

  • “I made this with olive oil, only used one carrot, but it was a large one. Heavenly blend of flavors & so easy to make. A very satisfying lunch!”

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