Moroccan Style Chick Pea Soup Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic 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 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.

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.

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.

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.

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.

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.

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.

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.