Moroccan Monday: Chickpea Soup

Because of our Monday theme, I’ve been reading a lot of Moroccan recipes recently. A lot of savoury recipes call for cinnamon and/or cardamom, which feels a bit exotic, because here in Finland cinnamon is traditionally used only in desserts or sprinkled on bowl of porridge. Although not too exotic, since garam masala is regularly used in our kitchen. Inspired by the recipes I had read, I created this chick pea soup with cinnamon and vegetables.


Moroccan Chickpea and Vegetable Soup

2 tbsp oil
1 tsp cinnamon
0,5 tsp turmeric
0,5 tsp ginger
1 carrot
1 onion
1 celery stalk
1 can tomato passata
1 l water or vegetable broth
4-5 dl chickpeas
2 potatoes
salt, pepper
small bunch of fresh parsley
2 tbsp lemon juice

Coarsely chop the onion, dice carrot and celery. Heat the oil in a pot and sauté vegetables with spices for 5 minutes. Add tomato and water and bring to boil. Peel and dice the potatoes. Add potatoes and chickpeas to the pot and simmer 20-30 minutes or until vegetables and potatoes are soft. Season with salt and pepper, add chopped parsley and lemon juice and simmer a minute or two before serving.