Moroccan Chickpea Soup

Since the soup is made from canned tomatoes and chickpeas, the preparation is very quick and easy. Of course, this is not a completely ordinary soup, as it contains oriental cumin, which takes us into the world of exotic Moroccan flavors and aromas. Serve it with chapati or simple unleavened bread and enjoy the excellent taste without worries.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 piece Green, raw

  • 3 pods Garlic, fresh

  • 1.5 teaspoons Spices, cumin seeds

  • 700 ml Soup base, chicken, cube

  • 300 g Tomato sauce, without salt

  • 400 g Chickpea, cooked

  • pieces Juice, lemon

  • 2 pinch Spices, pepper, black

  • 0.5 teaspoons Salt, table

Steps

  1. Peel the onion and garlic and chop them finely separately. Clean the celery, wash it, and chop it finely. Drain the chickpeas from the can and rinse them well under running water.

  2. Heat the oil in a pot. Add the chopped onion and celery. Sauté the vegetables over moderate heat, stirring occasionally, for about 10 minutes until softened. Then add the garlic and oriental cumin, and sauté everything together for another minute while stirring.

  3. Pour in the broth and add the tomatoes and chickpeas. Increase the heat and let the soup come to a boil. Season with pepper and salt to taste. Let it simmer for 8 to 10 minutes.

  4. Once the soup is ready, add the lemon juice, then serve it in deep bowls or soup cups and offer it with chapati or simple unleavened bread.

Nutrition Information (Per 100g)

  • Calories: 114.25 kcal
  • Fat: 2.96 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 16.17 g
    • Sugars: 3.7 g
  • Protein: 3.91 g
  • Fiber: 3.49 g

Advice

Oriental cumin (also known as Roman or Italian cumin) tastes very different from the cumin we are familiar with. Garnish the soup with chopped cilantro or parsley before serving.