Moroccan Chickpea Soup

فاطمه الوحيشيChef

Ingredients

• Chickpeas, soaked in water overnight
  1 cup
• Onion, sliced
  2 pieces
• Garlic cloves, chopped
  8 cloves
• Small hot pepper, chopped
  1 piece
• Cilantro bunch, chopped
  0.5 cup
• Salt
  2 teaspoons
• Spices
  1 teaspoon
• Ground mustard seeds
  1 teaspoon
• Olive oil
  1 tablespoon
• Lemon Juice
  0.3 cup

Steps

1. 1

   Boil the chickpeas in 8 cups of water for one hour over medium heat. Drain the chickpeas and return them to the pot.

   Required Tools:

   Pot

   60 min
2. 2

   At the same time, sauté the onions, garlic, and hot pepper in oil until they turn brown, then add them along with the remaining ingredients to the boiled chickpeas.

   Required Tools:

   Pot

   Knife

   Cutting Board

   30 min
3. 3

   Cover the pot and continue cooking for another hour or more until the chickpeas are well cooked.

   Required Tools:

   Pot

   60 min
4. 4

   Serve hot.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags