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Recipe

Moroccan chickpea soup

60 min • 6 to 8 servings •
Andrew Sachs
Creamy carrot soup garnished with fresh herbs, with a blender and pot in the background on a kitchen counter.

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.

Ready

  • 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
  • Salt
  • Pepper
  • Another dash of olive oil
  • Another pinch of cilantro, chopped

    • Set

  • Dutch oven or really large saucepan
  • Immersion blender, food processor, or heavy-duty blender

    • Go!

  • 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.

    • Recommendations

    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.
    Looking for more healthy recipes? Try these delicious VEGAN and VEGETARIAN dishes.
    Click here for more satisfying soup recipes.

    chickpea garbanzo bean vegan

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