Moroccan inspired chickpea (garbanzo) soup


unnamed (13)Reading my regular CMA newsletter, they always include delicious recipes and I thought I would share this one with you.

This outstanding recipe is so warming and comforting in the colder months. It is a soup, but if you make it slightly thicker, it works really well as a main dish, served with rice or warm pita bread for dipping and scooping.


  • 1 large ripe red bell pepper
  • 1 onion, diced
  • 1 2inch piece ginger, grated (about 2½ dessertspoons)
  • 4 cloves garlic grated or crushed (about 1 tablespoon)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • ¼ tsp ground black pepper
  • 1 tbsp paprika to taste
  • ¼ tbsp cayenne to taste
  • 1 tsp cinnamon
  • 1 14oz can diced tomatoes
  • 1 tbsp chickpea miso (optional)
  • 2 cups chickpea stock, salt-free vegetable stock or bouillon
  • 6 cups cooked chickpeas or 4 cans chickpeas, drained and rinsed
  • 6 dried apricots, sliced (optional, but oh so Moroccan!)


  1. Remove the stem and seeds from the red pepper and chop it roughly. Blend it until you get a smooth consistency and set aside.
  2. Heat a pan to medium-high. Test the pan heat by adding a few pieces of onion—it is the correct heat if you hear a sizzle, the colour changes quickly, and the onions jump around the pan.
  3. Put the onions in the pan and cook for a few minutes until they start to show colour and stick a little to the bottom. Sticking is a good thing—just watch, stir, and adjust the heat to make sure the onions don’t burn. (3-5 minutes)
  4. Make space in the centre of the pan and add the ginger. Push the ginger down to make a layer and cook until it picks up colour and begins to stick to the bottom of the pan. (1-2 minutes)
  5. Do the same for the grated garlic; make space and push it down to form a layer, and then cook until it begins to stick and become fragrant. Ensure it does not burn. (1-2 minutes)
  6. Clear an area in the pan and add the cumin and coriander. Let them cook until they smoke and become fragrant. (1 minute)
  7. Add the rest of the spices. These spices don’t need to be toasted.
  8. Pour in the blended red pepper and stir it into the onion mixture.
  9. Add the can of diced tomatoes to the blender along with the miso, if using, and blend until smooth. Stir into the pan. Taste the sauce to see if you want to add more spices—it will taste concentrated and not quite blended but will give you an idea.
  10. Slowly add the vegetable stock/bouillon, and then add in the drained beans, stir, and put the lid on. Simmer for 20-30 minutes, stirring occasionally.
  11. If using apricots, add 10 minutes before cooking is finished.
  12. Garnish with fresh herbs—parsley and mint are good choices.

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