Moroccan Chickpea Soup

Photo: flickr user avlxyz

Ingredients

1 1/2 cups chickpeas soaked, drained

1 bay leaf

1 pch saffron

2 tablespoons olive oil

2 mediums onions chopped - (2 cups)

4 garlic cloves minced

1/2 teaspoon red pepper flakes

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

1/2 cup roughly-chopped fresh flat-leaf parsley plus

additional for each bowl

Preparation

In large pot, combine chickpeas, bay leaf, saffron and 7 cups water. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 1 1/2 hours, until chickpeas are almost tender.

In medium skillet, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 7 minutes. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, until fragrant, 2 to 3 minutes. Stir onion mixture into chickpeas, and simmer until chickpeas are completely tender, about 30 minutes. Remove beans from heat, stir in 1 1/2 teaspoons salt, and let stand 5 minutes.

Remove bay leaf. Transfer half of soup to food processor or blender, and process until smooth. Pour puree back into soup. Add additional water, if necessary, to thin soup. Add lemon juice and more salt if desired. Stir in parsley. Serve hot, garnished with extra parsley.

This recipe yields 6 servings.

Comments: This is a great soup to savor after spending a day skiing or building a snowman. It's soothing and warming, rather than fiery hot. Half the soup is pureed and half is left chunky to combine the best of both textures. A pressure cooker makes this soup superfast and easy (see variation).

Variation: To make this soup in a pressure cooker, heat oil in pressure cooker. Add onions, and cook, stirring often, over medium-low heat until softened, about 7 minutes. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, until fragrant, 2 to 3 minutes. Add chickpeas, bay leaf, saffron and 4 cups water. Bring to a boil. Lock lid in place, and bring to high pressure. Cook over high pressure 25 minutes. Let pressure come down naturally; remove lid, and add 1 1/2 teaspoons salt. Proceed with Step 3, above.