Moroccan Chickpea Soup
Bridging the Seasons: Moroccan Chickpea Soup for a Vermont Spring
In Vermont, spring is a season of paradox—sunlight dances through budding trees one moment, and the next, a chill wind reminds you that winter’s breath still lingers. It’s a time of muddy boots, wool sweaters paired with sunglasses, and the comforting knowledge that change, though slow, is underway. During this in-between time, I often crave a meal that’s as adaptable as the weather itself: something hearty yet hopeful, grounding yet bright. Moroccan Chickpea Soup is just that dish.
This soup, inspired by North African flavors, is a beautiful marriage of warmth and brightness. The chickpeas offer earthy substance, while the blend of cumin, coriander, cinnamon, and turmeric delivers a depth of spice that comforts without overpowering. A touch of lemon and fresh herbs—parsley or cilantro—adds that lift of springtime promise. It’s a dish that feels at home whether you’re wrapped in a blanket watching rain tap the windowpane or basking in an hour of unexpected sunshine.
Moroccan Chickpea Soup
Prep Time 10 minutes | Cook Time 45 minutes | Servings 4
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ginger powder
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
Pinch of Espelette pepper
2 carrots, diced
2 celery stalks, diced
1 large tomato, chopped (or 1 cup tomato puree)
4 cups vegetable or chicken broth
2 cups of cooked chickpeas (about 2 cans (15 oz) chickpeas, drained and rinsed)
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh parsley or cilantro
Instructions:
In a large pot, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, cumin, coriander, ginger, cinnamon, turmeric, and cayenne. Cook for another minute until fragrant.
Add the carrots and celery, sautéing for 5 more minutes to soften slightly. Stir in the tomatoes and cook for another 2 minutes.
Pour in the broth and add the chickpeas. Bring to a boil, then reduce to a simmer and cover. Let cook for 25–30 minutes.
Use a blender to purée a small portion of the soup for a thicker texture, or mash a few chickpeas with the back of a spoon.
Stir in lemon zest and juice. Season with salt and pepper.
Finish with a generous sprinkle of fresh herbs before serving.
Wine Pairing
While Moroccan Chickpea Soup is not traditionally paired with wine, its spice and citrus notes invite a thoughtful companion. A dry Riesling or a light-bodied Grenache Blanc offers a lovely balance—these wines echo the brightness of the lemon and herbs while standing up to the aromatic spices. If you prefer red, a Pinot Noir with soft tannins can also work, especially if your soup leans into warmth with a bit of cayenne or harissa.
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