varte s majklem
Moroccan chickpea soup

Moroccan chickpea soup


4 servings of soup
60 ml of extra virgin olive oil
3 tablespoons sunflower oil
1 large onion
1 zucchini
1 sweet potato
600 g peeled and canned tomatoes (can be replaced by fresh tomatoes)
500 g of pre-cooked chickpeas
1 teaspoon from each of the spices listed below:
cumin, spicy pepper, coriander, sweet pepper, cinnamon, raz el hanout (if you don't have raz el hanout, you can replace it with curry)
2 cloves of garlic
10 stalks of fresh thyme
4 stalks of fresh parsley (leaves and stems are used)
1.2 liters of vegetable broth (can be replaced with water)
Salt and pepper to taste (about 1 tablespoon salt and 1 teaspoon pepper)


Put a third of the chickpeas in a bowl, drizzle with extra virgin olive oil, add thyme and salt it. Transfer the chickpeas to a baking dish and bake them in an oven at 200 ° C for about 10 minutes. Next, peel the vegetables and cut them into smaller pieces. Crush the garlic with salt. Fry the vegetables and gradually add all the ingredients. Cook the soup for 15 minutes. In the end, we mix only 20% of the soup so that pieces of vegetables remain in it.

Enjoy your meal!