Moroccan Chickpea and Preserved Lemon Soup (Chorba Hamra)
Let me tell you about a soup that smells of sunshine and the soul of Morocco. This chorba hamra with chickpeas and preserved lemon is a hug in a bowl: mild spices like cumin and paprika blend with melting tomatoes, while the preserved lemon adds a bright, tangy lift. You know, I'm often asked what the essential spices of Moroccan cuisine are — for me, they are cumin, paprika, ginger, and saffron. They bring that characteristic warmth and depth. And if you want to make this soup with authentic ingredients, choose quality chickpeas and a true preserved lemon, homemade or from a Middle Eastern grocery store; it makes all the difference. Savor every spoonful, and let yourself be transported to the alleyways of Marrakech.
Ingredients
- dried chickpeas250 g (soaked overnight)
- canned diced tomatoes400 g
- onion1, finely chopped
- garlic3 cloves, pressed
- fresh cilantro1 bunch, chopped
- fresh parsley1 bunch, chopped
- tomato paste1 tablespoon
- sweet paprika1 teaspoon
- ground cumin1 teaspoon
- ground ginger1/2 teaspoon
- saffron1 pinch (or turmeric)
- preserved lemon1, cut into small dice
- olive oil3 tablespoons
- hot water or vegetable broth1.5 liters
- salt and black pepperto taste
Instructions
- 1
Drain the soaked chickpeas, rinse them, and set aside.
- 2
In a large pot, heat the olive oil and sauté the onion and garlic until translucent. Add the tomato paste, spices (paprika, cumin, ginger, saffron), and stir for 1 minute to release the aromas.
- 3
Add the diced tomatoes, chickpeas, chopped cilantro and parsley (reserve a little for the end). Pour in the hot water and bring to a boil.
- 4
Reduce the heat, cover, and let simmer gently for 30 to 40 minutes, until the chickpeas are tender.
- 5
Stir in the preserved lemon dice, adjust seasoning with salt and pepper. Let it cook for another 5 minutes to infuse the soup.
- 6
Serve hot, garnished with fresh cilantro. Pair with whole wheat bread or msemen for a complete meal.
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