Description
A vibrant and aromatic Moroccan chickpea soup, combining roasted red peppers, a blend of warm spices, preserved lemons, and wholesome chickpeas for a comforting and flavorful meal. This hearty vegetarian soup features wholewheat couscous for added texture and nutrition, perfect for a nourishing lunch or dinner.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and roughly chopped
- 1 tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp ras-el-hanout
- ¼ tsp cinnamon
- 200g roasted red peppers, from a jar
- 2 x 400g cans chopped tomato
- 400ml vegetable stock
Additions
- 400g can chickpeas, drained and rinsed
- 2 preserved lemons, rind chopped (discard the pulp and seeds)
- 1 tbsp clear honey
- 50g wholewheat couscous
Instructions
- Heat the oil and cook aromatics: Heat 1 tablespoon of olive oil in a large lidded pan over medium heat. Add chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through to soften the onions evenly.
- Add spices and chili: Stir in the deseeded and roughly chopped red chilli, 1 tablespoon grated fresh ginger, 1 teaspoon cumin, 1 teaspoon ras-el-hanout, and ¼ teaspoon cinnamon. Cook the spice mixture for 1 minute to release the aromas and deepen the flavors.
- Add peppers, tomatoes, and stock: Pour in 200g roasted red peppers, 2 cans (400g each) of chopped tomatoes, and 400ml vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer, cover with the lid again, and cook gently for 10 minutes to meld the flavors.
- Blend the soup: Use a stick blender or transfer the soup to a food processor and blend until smooth. Return the soup to the pan. If the soup is too thick for your preference, add extra liquid such as vegetable stock or water to thin it out.
- Add chickpeas, preserved lemons, and honey: Stir in the drained and rinsed chickpeas, chopped preserved lemon rind (discarding pulp and seeds), and 1 tablespoon of clear honey. Season with salt and freshly ground black pepper to taste.
- Add couscous and heat through: For immediate serving, stir in 50g wholewheat couscous and cook the soup for an additional 5 minutes until the couscous is tender and fluffy. If preparing for later, add the couscous just before reheating to retain its texture.
Notes
- For extra heat, add a spoonful of harissa paste along with the spices.
- Swap cumin with 1 teaspoon garam masala for a curry twist.
- For a non-vegetarian version, fry 4 sliced chorizo sausages with the onions and garlic at the start.
- Preserved lemons bring a unique tart flavor; if unavailable, substitute with lemon zest and a splash of lemon juice.
- Adjust seasoning as needed, especially salt due to preserved lemons.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan chickpea soup, roasted red pepper soup, vegetarian soup, preserved lemons, couscous soup, spicy chickpea soup, North African cuisine
