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Healthy & Delicious: Moroccan-Style Chickpea Soup
Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!
[Photograph: Kristen Swensson]
The best part about living in my neighborhood is the monster variety of fantastic international foods. Within a few blocks of my apartment are Colombian, Italian, Australian, Ethiopian, Japanese, and Mexican restaurants, not to mention scads of Arab grocers. If you've ever craved a fava bean and meatball enchilada with a pint of Guinness, my part of Brooklyn is the place to be.
One of my favorite local joints is a Middle Eastern pita shop serving the best hummus and merguez this side of the Atlantic. They do a few stews, as well, including a lovely Harira soup. Packed with chickpeas and lentils, it's a Moroccan dish traditionally served during Ramadan, though I would eat it any holiday.
I was craving that particular fare recently, and wanted to see if a quick, reasonable facsimile could be created at home. Fortunately, Cook's Illustrated Best 30-Minute Recipe includes a recipe for Moroccan-Style Chickpea soup that seemed to fit the bill. Bonus: all the ingredients were already in my pantry.
A half-hour later, dinner was served. Lacking both meat and lentils, the result wasn't an authentic Harira soup, but it was close enough. Bowls received thumbs-up all around, thanks to the saffron-infused broth and bursts of fresh lemon and cilantro. It's even better paired with fresh-baked pita bread.
Healthy & Delicious: Moroccan-Style Chickpea Soup
About This Recipe
| Yield: | 4 to 6 |
Ingredients
- 3 cups low-sodium chicken or veggie broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon saffron threads, crumbled
- Salt and pepper
- 2 tablespoons unsalted butter
- 1 medium onion, diced small
- 4 medium garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro, chopped
- 5 or 6 ounces spinach, cooked (optional, but highly suggested)
- A few lemon wedges
Procedures
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1
In a large pot, combine broth, chickpeas, tomatoes, saffron, and 1/2 teaspoon salt. Cover. Bring to a boil. Once boiling, kill heat and set aside.
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2
While that's happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.
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3
Pour chickpea broth mixture into saucepan. Simmer uncovered about 10 minutes.
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4
Kill heat. Stir in cilantro. If using spinach, stir that in, as well. Salt and pepper to taste. Spoon into bowls and serve with lemon wedges.
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