MOROCCAN SPICED CHICKPEA SOUP
A meaty version of Dave Lieberman's recipe. My mother is not a fan of chickpeas and didn't even know they were in this soup. You can make is as smooth or chunky as you like.
Provided by Julie Howard
Categories Other Soups
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat olive oil in a large pot over medium-high heat. Add onion garlic and sausage and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher (or hand blender) to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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
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 SPICED CHICKPEA SOUP
I wanted to widen my horizons, and prepare a different kind of soup that's out of the ordinary. This soup has a bit of a 'kick' to it, but it's also a soup that I thoroughly enjoyed.
Provided by Cindi Bauer
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Heat vegetable oil in a large stock-pot over medium to medium-high heat.
- 2. Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
- 3. Add the garlic, and sauté the garlic for 1 minute.
- 4. Add the cinnamon, cumin, cayenne pepper and paprika, and cook the spices for about 1 minute.
- 5. Now add the broth, tomatoes, and the chickpeas; stir to mix.
- 6. Bring soup to a boil, then reduce the heat to a simmer, cover the pot, and simmer the soup for 45 minutes.
- 7. After the 45 minutes of cooking time, remove about half of the chickpeas, and place them in a bowl.
- 8. Using a potato masher; mash the chickpeas.
- 9. Once mashed, add the chickpeas back to the pot, then add the spinach; stir the soup.
- 10. Season the soup with a bit of salt, if desired, and serve the soup immediately.
MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP
Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.
Provided by nsomniak6
Categories Potato
Time 30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
More about "moroccan spiced chickpea soup recipes"
SPICY MOROCCAN CHICKPEA SOUP RECIPE | THE …
From houseofwellness.com.au
MOROCCAN CHICKPEA SOUP (VEGAN, GLUTEN-FREE)
From notenoughcinnamon.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From smdailyjournal.com
RECIPE: MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
From wholefoodsmarket.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From ctinsider.com
QUICK AND EASY SPICED CHICKPEA BOWLS RECIPE - PINCH OF YUM
From pinchofyum.com
TOP 47 MOROCCAN CHICKPEA SOUP RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
MOROCCAN SPICED CHICKPEA SOUP : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
MOROCCAN SPICED CHICKPEA SOUP RECIPE | COOKING CHANNEL
From cookingchanneltv.com
MOROCCAN SPICED CHICKPEA SOUP - WE MADE THIS VEGAN
From wemadethisvegan.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From gwcommonwealth.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From independent.co.uk
SPICED MOROCCAN CHICKPEA AND LENTIL SOUP - VEGAN COCOTTE
From vegancocotte.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From sungazette.com
MOROCCAN SPICED LENTIL & CHICKPEA SOUP | REBEL RECIPES
From rebelrecipes.com
BEST SPICY MOROCCAN CHICKPEA SOUP RECIPE - HOW TO MAKE
From food52.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From djournal.com
MOROCCAN SPICED SWEET POTATO CHICKPEA SOUP - THE FEEDFEED
From thefeedfeed.com
RAMADAN INSPIRES A MOROCCAN-SPICED LAMB-CHICKPEA SOUP
From sfgate.com
#time-to-make #course #main-ingredient #preparation #soups-stews #beans #vegan #vegetarian #dietary #chick-peas-garbanzos #4-hours-or-less
You'll also love