This aromatic, spice-rich soup is Moroccan themed, yes, but the recipe comes directly from Thomson’s camp chefs in Tanzania!
Chickpeas form the base, followed by a kaleidoscopic parade of colorful spices. Add in cilantro and lemon, and you’ve got a meal that’ll turn any table into a fragrant safari memory.
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, crushed
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground cilantro
- 1 teaspoon ground turmeric
- 1 ½ teaspoon sweet paprika
- ¼ teaspoon ground cinnamon
- ¼ cup plain flour
- 4 cups water
- 3 cups vegetable stock
- 2 10-ounce cans of chickpeas, rinsed, drained
- 24 ounce can of whole peeled tomatoes
- 1 ½ tablespoon preserved lemon, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- Heat olive oil in large saucepan. Cook onion, garlic and ginger, stirring until the onion softens, about 4 to 5 minutes. Add remaining spices and cook, stirring until fragrant.
- Add flour. Cook, stirring until mixture bubbles and thickens. Gradually stir in the water and stock, then cook, stirring until mixture boils and thickens. Reduce heat to a simmer, uncovered, and cook for 5 minutes.
- Add chickpeas and undrained tomatoes, crushing them with your hands as you transfer them to the pot. Return the mixture to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until soup thickens.
- Add lemon and coriander just before serving.