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* In a large soup pot combine chickpeas, bay leaf, saffron and 7 cups water. Cover and bring to a boil. Reduce heat and simmer, partially covered for 1 1/2 hours until chickpeas are almost tender.
* In a medium skillet, heat oil over medium heat. Add onions and cook, stirring often until softened. (About 7 minutes) Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring constantly until very fragrant, 2-3 minutes.
* Stir onion mixture into chickpeas and simmer until chickpeas are completely tender. (About 30 minutes) Remove from heat and stir in salt. Let stand for about 5 minutes to cool.
* Remove bay leaf. Transfer half of soup to food processor or blender. Process until smooth. Pour puree back into pot. Add additional water to thin if necessary. Add lemon juice and salt to taste. Stir in parsley. Serve hot garnished with parsley.
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