Lunch · Moroccan
Spiced Chickpea Soup
Dried chickpeas in a spiced soup — a North African starter or light dinner.
- per serving
- 395 kcal
- Protein
- 15 g
- Total time
- 1 h 15 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
The day before, soak the 60 g of dried chickpeas in three times their volume of water.
Rinse them and simmer for 50 minutes in fresh water, until they give way when pressed; keep the cooking water.
Slice the 60 g of onion, chop the 5 g of garlic and cut the 80 g of carrot into 5 mm rounds.
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