Moroccan Chickpea Soup

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From the cookbook mediterranean light by martha rose shulman. Martha compares this soup more closely to an indian curry unlike its milder european cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.

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Steps

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Soak the dried chickpeas overnight and drain or if using canned chickpeas , rinse and drain thoroughly.

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Combine the chickpeas with all the other ingredients except the salt , lemon juice , and cilantro and bring to an almost boil.

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Reduce heat and simmer partially covered , for 1 1 / 2 hours , until the beans are tender , less time if using canned chickpeas.

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Add salt to taste.

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Remove 2 cups of the soup mixture and puree in a blender , return to the pot and mix well.

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Just before serving , stir in the lemon juice and garnish with fresh cilantro.

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Adjust seasonings.

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The soup will keep in refrigerator 3 to 5 days.

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Freezes well.

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Ingredients

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dried garbanzo beans, fresh parsley, fresh ground pepper, powdered saffron, turmeric, ground ginger, ground cumin, onion, tomato paste, red potatoes, harissa, water, carrots, salt, fresh lemon juice, fresh cilantro