About This Dish
A rustic, deeply flavored soup found at street stalls across Marrakech. Chickpeas are simmered until very soft, then partially mashed to create a thick, creamy base. Cumin is the dominant flavor, used both in the cooking liquid and as a generous finishing sprinkle. This humble dish is one of the cheapest meals available in Morocco — often just 5 MAD per bowl — yet it delivers satisfying protein, warmth, and flavor. Street vendors serve it in small bowls with a chunk of bread for dipping, and the morning queue at a good chickpea stall is a reliable sign of quality.
Ingredients
- 300 g Dried chickpeas, soaked overnight
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Paprika
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
- 6 cups Water
Instructions
- 1
Drain soaked chickpeas. Boil in fresh water for 1 hour until very soft.
- 2
Sauté onion and garlic in olive oil. Add cumin and paprika.
- 3
Add cooked chickpeas with their water. Simmer 20 minutes.
- 4
Mash about half the chickpeas against the side of the pot for a thick, creamy texture.
- 5
Add lemon juice, cilantro, salt, and pepper. Serve with extra cumin sprinkled on top.
Tips & Tricks
- Soaking overnight is non-negotiable for proper chickpea texture.
- The partial mashing creates the signature thick-yet-chunky texture.
- Serve with plenty of bread and a drizzle of good olive oil.