A hearty and flavorful Moroccan-inspired chickpea soup, perfect for a cozy meal.
Soak the dried chickpeas in water overnight, then drain and rinse them.
Soaking chickpeas overnight reduces cooking time and enhances their texture.
In a large soup pot, combine the soaked chickpeas with fresh water and bring to a boil.
Skim off any foam that forms on the surface for a clearer broth.
Reduce the heat to medium, cover, and simmer the chickpeas until tender, about 1 hour.
Check the chickpeas occasionally to ensure they remain submerged in water.
Meanwhile, heat oil in a skillet and sauté the chopped onion and minced garlic until softened.
Cook the onions until translucent for a sweeter flavor.
Add the sautéed mixture, diced tomatoes, and spices to the soup pot.
Stir well to evenly distribute the spices.
Simmer the soup for an additional 30 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed during the simmering process.
Stir in the chopped fresh coriander and parsley just before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve the soup hot, garnished with a squeeze of fresh lemon juice.
Lemon juice enhances the soup's brightness and balances the spices.
