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Moroccan Tomato Soup with Chickpeas

Nadia Galinova
Translated by
Nadia Galinova
Moroccan Tomato Soup with Chickpeas
Image: Ivana Krasteva-Pieroni
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29/07/2022
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Preparation
30 min.
Cooking
70 min.
Тotal
100 min.
Servings
4
"If you want to try a different cuisine, we recommend this Moroccan Tomato Soup with Chickpeas"

Ingredients

  • chickpeas - 10.5 oz (300 g)
  • carrots - 1 pc.
  • celery - 1 stalk
  • onion - 1 onion
  • tomatoes - 3 - 4 pcs.
  • tomato paste - 2 tbsp.
  • garlic - 1 clove
  • rosemary - 1 sprig
  • olive oil - 1/3 cup
  • salt
  • for serving
  • boiled eggs
measures

How to cook

Soak the chickpeas in cold water for 24 hours. Wash them and pour cold water. Chop the carrot, celery and onion. Add the vegetables to the chickpeas, add a sprig of rosemary and a whole clove of garlic.

Boil, until the chickpeas soften. Peel and remove the seeds from 3-4 tomatoes. Cut them into small pieces. Heat the olive oil in a pan.

Add the chopped tomatoes and two tablespoons of tomato paste. Season with salt and a pinch of sugar. Fry for about 10 minutes. Pour the fried tomatoes over the chickpeas and boil for another 10 minutes.

Serve this Moroccan Tomato and Chickpea Soup warm with sliced ​​boiled eggs.

Enjoy!

Note: You can use canned boiled chickpeas. In this case, stew the carrot, celery, onion, garlic and rosemary in olive oil, until they soften. Then add the chopped tomatoes and continue cooking for another 10 minutes. Add the washed chickpeas, pour some warm water and boil the resulting tomato soup!

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