Prepare this Moroccan-spiced chickpea soup for a flavorsome day
What's the story
Moroccan-spiced chickpea soup is a hearty and flavorful dish that has its roots in North African cuisine. This vegetarian and eggless soup is known for its aromatic spices and is a staple in Moroccan households. It's not only nutritious but also a comforting meal, perfect for any season. Let's get cooking and bring the flavors of Morocco to your kitchen.
Ingredients list
Gather the following ingredients
For this dish, gather two cups of chickpeas (soaked and drained), one large onion (chopped), two garlic cloves (minced), one carrot (diced), one celery stalk (diced), a teaspoon of ground cumin, half a teaspoon of cinnamon, a quarter teaspoon of ginger, four cups vegetable broth, two tablespoons tomato paste, and salt and pepper. Garnish with fresh cilantro.
Step 1
Prepare the vegetables
Begin by placing a large pot on the stove over medium heat. Add in a tablespoon of olive oil, then incorporate the chopped onion, minced garlic, diced carrot, and celery. Saute the mixture for about five minutes, stirring occasionally. This process is essential to prevent any sticking and to ensure that the vegetables soften uniformly, creating the perfect base for your soup.
Step 2
Spice it up
After the vegetables have softened, introduce the spices. Add ground cumin, cinnamon, and ginger to the pot, stirring to coat the vegetables well. Cook for one minute more. This crucial step allows the spices to release their aromatic oils, which creates a rich flavor foundation essential for the authentic taste of your Moroccan-spiced chickpea soup.
Step 3
Combine the remaining ingredients
To the spiced vegetable mixture, add the soaked chickpeas along with four cups of vegetable broth. Stir in two tablespoons of tomato paste until well-combined. Bring the mixture to a boil before reducing heat to allow it to simmer. Cover with a lid and let it cook for about an hour or until chickpeas are tender.
Step 4
Final touches
After the soup is cooked, use an immersion blender to partially puree it, leaving chunks for texture. Season with salt and pepper to taste. Serve the soup warm, topped with a garnish of fresh cilantro leaves, which add a pop of color and enhance the flavors. This step ensures a richly textured and beautifully presented Moroccan-spiced chickpea soup.
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