Moroccan chickpea soup
My buddy Eric’s the kind of bachelor that considers a powerbar a good lunch. So when he offered to cook up this great soup recipe he’d come across, I politely demurred. The biggest selling factor was that he got to use his new high-powered mega blender. But he was insistent so we prepared ourselves for the worst in the name of friendship. Boy were we ever surprised. This soup has become a wintertime regular in our household. I’ve made a few adjustments to the original recipe and encourage you to do the same to mine. Eric still eats like a bachelor, but at least when he makes this soup he’s a well-fed bachelor.
- A healthy pour of olive oil
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 Tbsp paprika
- 1 Tbsp dried coriander
- 2 tsp cumin
- 2 or 3 sprigs of thyme
- 6 cups vegetable stock
- 1 ½ cups (3 cans worth) of garbanzo beans (this is American for chickpea)
- 1 potato, chopped
- 2 carrots, sliced
- 3 tomatoes, chopped
- 2 stalks of celery, sliced
- A pinch of cayenne pepper
- A few healthy pinches of cilantro, chopped
- Another dash of olive oil
- Another pinch of cilantro, chopped
- Coat the bottom of the dutch oven with olive oil. Add garlic and onions. Simmer over a medium low heat until golden brown (about 10 minutes)
- Add thyme, paprika, coriander, cumin and cayenne and stir.
- Mix in carrots, celery, tomatoes, cilantro, potatoes, and garbanzo beans.
- Add veggie stock. Cover and let simmer until the beans and veggies are soft (about 45 minutes.)
- Puree with an immersion blender until the soup is nice and creamy. If you don’t have an immersion blender you can use a food processor or a one of the super charged blenders that are popular.
- Season to taste and serve with a swirl of oil and some crushed cilantro sprinkled on top.
What you should know
The first time I made this recipe, I spent a good fifteen minutes in Vicente Foods, the glorious grocery that I shop in virtually everyday, searching for chickpeas. Finally I had to suck up my male pride and ask where they kept the chickpeas. The clerk pointed me to the proper location and still I could not find them. The clerk meanwhile was having a good laugh at my expense. Eventually she came to my rescue and handed me a can of garbanzo beans. They’re the same thing.
If you get dried beans you will need to soak them over night. The cans by comparison are quick and easy.
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