Moroccan Chickpea Soup Recipe

Introduction

This Moroccan chickpea soup is a warming and flavorful dish, perfect for cozy evenings. Rich with spices and preserved lemons, it offers a delightful blend of sweet, tangy, and savory notes. The addition of couscous makes it a satisfying meal on its own.

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. 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 chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to release the aromas.
3. Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce to a simmer. Cover with the lid and cook for 10 minutes.
4. Step 4: Use a stick blender or transfer the soup to a food processor and blitz until smooth. Return to the pan and add extra liquid if you prefer a thinner consistency.
5. Step 5: Stir in the drained chickpeas, chopped preserved lemon rind, honey, and season with salt and pepper to taste.
6. Step 6: If serving immediately, add the wholewheat couscous and heat through for 5 minutes until tender. If taking the soup to work or storing for later, add the couscous just before reheating.

Tips & Variations

• To spice it up further, add a spoonful of harissa paste for extra heat.
• Curry lovers can swap the cumin for 1 tsp of garam masala to change the flavor profile.
• For a heartier version, fry 4 sliced chorizo sausages along with the onions and garlic at the beginning.

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 the soup has thickened. If you haven’t added the couscous yet, add it just before reheating to keep its texture fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

You can use fresh lemon zest and a small squeeze of lemon juice, but the flavor won’t be as distinctive or complex as with preserved lemons. Preserved lemons add a unique tangy-salty depth that’s key to the dish.

Is this soup vegan-friendly?

Yes, this recipe is naturally vegan. Just make sure your vegetable stock and honey substitute (such as maple syrup) suit your diet if needed.