Moroccan Chickpea Soup
75 mins (prep 15, cooking 60)
19 ingredients
4 servings
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.

Categories:  vegan , african , <-4-hours , vegetarian , soups-&-stews , moroccan , time-to-make ,
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Serving Size (56.56 g)
Servings 4
Amount per Serving
Calories 185.97 Calories from Fat 27.54
% Daily Value *
Total Fat 3.06g 18.85%
Saturated Fat 0.32g 6.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 14.27mg 2.38%
Total Carbohydrate 31.21g 41.62%
Dietary Fiber 8.92 g 142.8%
Sugars 5.82 g %
Protein 9.84g 78.73%
Vitamin A 136.7IU% Vitamin C 2.9mg%
Calcium 54.31mg% Iron 3.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, chopped fresh parsley, fresh ground pepper, powdered saffron, freshly grated ginger, ground cumin, grated onion, red potatoes, lamb stock, medium carrots, fresh lemon juice, chopped fresh cilantro