Moroccan Chickpea Soup

Moroccan Chickpea Soup veg

From   Firangi Tadka
easy

Prep: 9 hours

cook

Cook: 30 minutes

easy

Method: Easy

snack

Course: Soup

Soup

Type: Moroccan

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.