Moroccan Chickpea Soup

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 9 hours

Cook: 30 minutes

Method: Easy

Course: Soup

Key Ingredients:

A very hearty soup made in the Moroccan style is very tasty

Ingredients

Chickpeas, soaked overnight and boiled 1 cup
Oil 2 tsps
Ginger, minced 1 tsp
Garlic cloves, finely chopped 2 to 3
Medium onion, finely chopped 1
Red pumpkin (kaddu), cut into cubes 1 cup
Cinnamon (dalchini) 2 to 3 one-inch sticks
Turmeric powder ¼ tsp
Nutmeg (jaiphal) powder ¼ tsp
Ras el hanout 1 tsp
Saffron a few strands
Black pepepr powder ¼ tsp
Honey 3 tbsps
Vegetable stock 4 cups
Salt to taste
Cornflour 2 tsps
Ras el hanout
Cumin powder 1 tsp
Dried ginger powder 1 tsp
Turmeric powder 1 tsp
Salt 1 tsp
Cinnamon (dalchini) powder ¾ tsp
Black pepper powder ¾ tsp
White pepper powder ½ tsp
Coriander powder ½ tsp
Nutmeg (jaiphal) powder ½ tsp
Green cardamom powder ½ tsp

Methods

Heat oil in a deep non-stick pan, add ginger, garlic and onions and saute for 2-3 minutes or till soft.
Add pumpkin, chickpeas and cinnamon sticks and mix.
Add turmeric powder, nutmeg powder, ras el hanout, saffron, black pepper powder and honey and mix well.
Pour vegetable stock and salt, mix, cover and cook on low heat for 10 minutes.
Mix cornflour in 4 tsps water in a small bowl and add to the soup. Cook till the soup thickens.
Pour into individual soup bowls and serve piping hot.

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us