Creamy Moroccan Chickpea Soup

I was out looking for a fast dinner one night and picked up some “Moroccan Creamy Soup” to try. Somehow I got the impression that it was a vegetarian soup, but darn, I think it was made with chicken broth. The soup was nevertheless delightful especially in its consistency and the way it was seasoned.

The main ingredients were chickpeas and spinach and I could taste cumin and perhaps cinnamon. There were onions and some garlic in the soup as well. The creaminess of the soup I bought came from milk or cream and that didn’t thrill me.

So I decided to make my own version of this soup using a vegetable broth, chickpeas, spinach, onions, garlic mushrooms, spices and for added creaminess–a little coconut milk.

Luckily I was able to save this last little serving for a photo!

Luckily I was able to save this last little serving for a photo!

Moroccan-Style Creamy Chickpea Soup

No need for much of a recipe here. I didn’t measure anything. I just constructed the soup this way:

  • Cooked chickpeas in vegetable broth, partially blend leaving at least half the beans intact. I used 2-3 cups of cooked chickpeas.
  • Dice an onion and saute in olive oil with some salt until the onions are translucent and sweet. Continue to saute to caramelize the onions. Add this to the soup.
  • Add garlic and mushrooms.
  • I added some seitan chunks since I didn’t want chicken. Seitan is made by creating a dough from whole wheat flour and then washing out the starch and the bran. The protein (wheat gluten) is left. I will show you how to make this in the near future.
  • Add the coconut milk until it is creamy enough for you
  • Season with salt, pepper, cumin, thyme, allspice and a bit of cayenne. Taste. Adjust. Taste again.
  • Add spinach at the end. I was making about 2 quarts of soup and used about 2 cups of chopped spinach.
  • I garnished my soup with a few slices of Preserved Lemon Rinds, which some of you know I just love to use! If you don’t have this, try a thin strip of lemon peel.

I served this yummy soup with a side of olives and a simple salad. It got almost all eaten up before I had a chance to take a picture for this post! I finally ensconced the last little serving to the back of the refrigerator and we had our “photo shoot” today.

I wanted to see if I could capture steam in the photo and I did just barely. Can you see it? I can probably because I know it’s there!

Maybe if I circle my steam in bright pink you can squint real hard and imagine you can see it!

Maybe if I circle my steam in bright pink you can squint real hard and imagine you can see it. Hey! That sort of works!

I have not even reached the “amateur” status in food photography just yet but I’m working on it. However my soup cookery is quite good!

4 thoughts on “Creamy Moroccan Chickpea Soup

  1. Pingback: Creamy Loaded Potato Soup | LauraLovingLife

  2. Pingback: Kitchen Workout #3: Savory Basil, White Bean and Spinach Soup | pugtato

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