MOROCCAN CHICKPEA AND NOODLE SOUP

If you’re a fan of North African cooking you’ll love this Moroccan spiced chickpea and noodle soup. It’s perfect for this time of year. 

Ginger, turmeric and cumin warm the belly and soul while the tomatoes, fresh parsley and lemon remind us warmer days are coming.

I made my chickpea and noodle soup with little meatballs. You can use any type of ground you like, including plant based.

Ingredients

For the meatballs

• 1 lb ground meat or vegan mix (any mix that will form small balls)
• 2 tbsp olive oil
• salt and pepper to taste

For the veggies

• 2 tbsp butter, oil or combination
• red pepper flakes
• 1 large onion, diced (1½ to 2 cups)
• 2 stalks celery plus leaves, diced (a cup or more)

Seasonings (adjust amounts to suit your tastes)

• 2 tbsp chopped garlic (4 cloves, depending on size)
• 2 large bay leaves
• 3 tbsp ground ginger
• 2 tsp salt (or to taste)
• 1½ tsp ground pepper
• 1½ tsp ground turmeric
• 1½ tsp ground cinnamon
• ¾ tsp ground cumin
• pinch saffron threads (optional)

The rest of the soup

• 28 oz can diced tomatoes
• ½ cup chopped parsley or cilantro
• 2 quarts chicken or vegetable broth, plus more as needed
• ¾ cup red lentils
• 15 oz can chickpeas or garbanzoes, drained and rinsed
• 2 cups fideos or broken angel hair or other small pasta (2 – 3 large handfuls)
• 2 large lemons

Instructions

For the meatballs

• Season the meat or vegan mix with salt and pepper then form into small balls (about an inch to inch and a half in diameter).Brown them in the same pot you plan to cook the soup. No need to cook them through. Remove the meatballs to a plate.

Make and season the soup base

• Wipe out any excess oil from the bottom of your soup pot. Add oil or butter and a pinch of red pepper flakes.Saute the onions and celery for 5 or 6 minutes or until softened and beginning to change color.
• Add the garlic and saute for another minute or so. Then season the mix, stirring well to distribute the spices.

The rest of the soup

• Next, add the tomatoes and a handful or parsley. Return the meatballs to the pot and cook on low heat for 10 minutes. Add the broth, stir to combine, then raise the heat to bring the pot to a boil.
• Once boiling, reduce the heat to a simmer and stir in the lentils. Partially cover the pot and let the whole thing simmer for about an hour, stirring occasionally. Add more liquid if necessary.
• After an hour, add the chickpeas can continue to cook, partially covered, for another 15 minutes or so.Taste and adjust the seasoning as desired.
• Before you’re ready to serve, stir in the pasta. Allow to cook until tender.Add the juice of one lemon (about 3 tablespoons) and the rest of the chopped parsley. Serve with more lemon wedges at the table.
• The noodles and lentils will cause the soup to thicken when stored. Add more broth or water to loosen it before reheating the leftovers.