Moroccan Chickpea Soup

About Moroccan Chickpea Soup

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

How to Make Moroccan Chickpea Soup (Stepwise Photos)

Method

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

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps