Moroccan Chickpea Soup (Modified)

I have been having a soup a day right through this winter. While I really enjoy my soups, I do hanker after something different every once in a while. It’s during one of those ‘dissatisfied’ moments that I began to browse for something really different. And turned my attention to Africa. I promptly landed on the BBC Good Food page that was detailing a Moroccan soup. When I studied the ingredients, I realised that I could easily customise this recipe with ingredients in my pantry. I must admit that I was a little nervous about the final outcome. But I need not have worried. The end result was a superlative and hearty soup that sent me into raptures.
The photos of this soup has not turned out really well. I often have this problem when I am photographing a liquid dish. But I can assure you that the soup was outstanding.

Moroccan Chickpea Soup

1 onion, chopped
2 tsp cumin powder (jeera powder, jeeraga podi)
600 ml hot vegetable stock or just water
350 gms tomatoes, chopped
350 gms chickpeas, soaked overnight and semi-cooked
4 cloves garlic
Pepper to taste
100 gms broad beans, chopped
Juice of 1/2 lemon
A handful of coriander leaves, to garnish
Heat a large saucepan and add the onion, sprinkle a little water
Sauté until the onion is soft, stirring frequently
Add the cumin powder and continue to sauté for another minute
Turn up the flame and add the vegetable stock (or water), chickpeas and tomatoes
Add a generous sprinkling of pepper powder
Simmer for 8 minutes
Now add the lemon juice and broad beans
Cook for another 2 minutes more
Garnish with coriander leaves and remove from flame
Serve hot with any flat bread

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