Moroccan Pumpkin and Chickpea Soup with Ginger (Chorba Lgarsaa)
Discover chorba lgarsaa, a comforting Moroccan soup that combines the sweetness of butternut squash with the delicate aroma of ginger and spices. This dish, traditionally prepared during the holy month or in winter, will wrap you in warmth and flavor. Its simple preparation allows you to use everyday ingredients to create a smooth, slightly spiced potage that the whole family will love. For an authentic result, choose quality spices: turmeric and cinnamon are staples of Moroccan cuisine. You can add a squeeze of lemon and a touch of sweet paprika if you like contrasts.
Ingredients
- butternut squash1 kg, peeled and cubed
- cooked chickpeas400 g (or 1 can)
- onion2 medium, chopped
- fresh ginger2 cm, grated
- garlic3 cloves, minced
- vegetable broth1.5 liters
- ground cinnamon1 teaspoon
- turmeric1 teaspoon
- olive oil2 tablespoons
- fresh parsley1 bunch, chopped
- preserved lemon1 piece, sliced (optional)
- salt and black pepperto taste
- fresh cilantrofor serving
Instructions
- 1
In a large pot, heat the olive oil and sauté the onion, garlic, and ginger until translucent.
- 2
Add the cubed squash, turmeric, cinnamon, salt, and pepper. Mix and cook for 5 minutes to coat the vegetables with spices.
- 3
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer covered for 20 minutes, until the squash is tender.
- 4
Stir in the chickpeas and chopped parsley (and preserved lemon if using). Cook for another 10 minutes on low heat.
- 5
Blend the soup slightly with an immersion blender to get a velvety texture, but leave some chunks for consistency.
- 6
Serve hot, garnished with fresh cilantro, and accompany with Moroccan bread (khobz) or croutons.
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