One of my favorite lunch-time restaurants has a Morrocan Chickpea Soup that I rather enjoy. This soup was an attempt to duplicate the soup and, the broth is pretty close. It has a nice blending of cinnamon and paprika and just the tiniest hint of bite. I ended up adding enough stuff to it, though, that I would classify this as more of a stew. The lentils and spinach made nice additions and the soup was hearty and tasty.
Oh, and on the chickpea front, I started the week with 4 quarts of cooked chickpeas and I managed to use all but about two cups. I froze the rest to see how they reheat.
Moroccan Chickpea Stew
2 tbs Olive Oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 cup dry lentils
28 oz can diced tomatoes
2 quarts vegetable broth
4 oz spinach, chopped (about 4 cups)
1/2 cup cilantro, chopped
3 cups chickpeas
1 cinnamon stick
2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/2 lemon, juiced
Heat oil in a large soup pot. Saute onions and celery until the onion is soft. Add the garlic and saute for a minute more, until the garlic is aromatic. Add the lentils, tomatoes, spinach, cilantro and broth. Bring to a boil and add the remaining ingredients (except the lemon juice). Cover and simmer until the lentils are tender, about half an hour. Stir in the lemon juice and serve.
6 servings: 297 cal (7g fat, 49g carbs, 14g protein)
Garlic chana dal.
3 days ago
I've been eating various soups for the past month, and I was starting to wonder if I was getting sick of it. But chickpeas with warming spices sounds pretty great.
I just stumbled across your blog and love that you post nutrition info for your recipes!!! I will be checking back often!
I'm making this.
End of.
Soy Liz, I'm glad you my blog. I hope you return =)
Jeni, its authentic in the sense that it made by a dude in Oregon who had something similar in a hippy vegetarian restaurant that used Moroccan in the name. I'd be interested in your take.
Lovely photo and cool bowl.
I bet the flavor is amazing. I have to make this next week, perfect for fall!
Just made this for supper tonight and we both would be happy to have it again and again. So fresh tasting...and healthy besides! Thanks for a great new soup recipe.
Thank you for sharing this recipe. I really like the Morrocan cuisine that I have tasted/made.
Would you kindly tell me what type of lentils you used in this soup? This might be on my weekly menu, this week.
Thank you.
I used brown lentils, but most any would work.
Thanks alot. I will make a mental note. Very appreciated.
Regards.