Moroccan Chickpea Soup with Cilantro Oil
This soup is the perfect example of vegetarian comfort food! With the arrival of colder days, we’re all looking for comfort in the dishes we cook, and I guarantee this Moroccan chickpea soup will warm your heart. It’s fragrant, easy to make and ideal for preparing meals in advance. You absolutely need to try it!
This recipe is a collaboration with ELLE Quebec and ELLE Canada!!
- Servings: 4 to 8
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Frequently asked questions
If you prefer, you can substitute the coriander for basil or parsley.
Ingredients
Soup
- 3 tablespoons (45 ml) olive oil
- 1 yellow onion, finely chopped
- 2 carrots, diced (about 1 1/2 cups)
- 1 teaspoon (5 ml) salt
- 4 garlic cloves, chopped
- 1/2 teaspoon (2.5 ml) cumin
- 3/4 teaspoon (3.75 ml) cinnamon
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ginger powder
- 1 tablespoon (15 ml) harissa (or less for a less spicy version)
- 2 tablespoons (30 ml) tomato paste
- 1 can 540 ml chickpeas, rinsed well
- 2/3 cup (160 ml) pearl couscous
- 1 can 540 ml diced tomatoes
- 7 cups (1.75 L) vegetable broth
- 1 tablespoon (15 ml) honey
- Pepper, to taste
Coriander oil
- 1/3 cup (80 ml) olive oil
- 1/4 cup (60 ml) finely chopped fresh coriander (or parsley)
- Zest of 2 well-washed clementines (or one lemon)
- 1 small clove garlic, minced
- Pinch of salt
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Preparation
Soup
- In a large Dutch oven, heat oil over medium-high heat and cook onion and carrots with salt for 7 minutes, stirring often. Add the garlic, cumin, cinnamon, paprika, ground coriander and ginger and cook for a further 3 minutes. Add the harissa, tomato paste and chickpeas and stir well.
- Add the tomatoes and crush with a wooden spoon.
- Add the vegetable stock and pearl couscous and bring to the boil. Reduce heat to medium and simmer for 15 minutes. Adjust seasoning if necessary.
Cilantro Oil
- In a small bowl, combine all the ingredients for the coriander oil. Serve over soup.
