Morocco is my third country of choice with the letter M for this week’s blogging marathon. Middle Eastern cuisine is one of my favorites to explore. They have some amazingly flavorful dishes and most of the spices they use are very close to Indian cooking. Today I have a hearty and delicious Moroccan Chickpea soup.Fall is slowly makes it’s way here, chilly mornings, shorter days and warm soups/ stews for meals. So when I saw this Moroccan Chickpea soup recipe on ‘The Complete Vegetarian’ cookbook by America’s Test Kitchen - I knew it is just perfect for today. This is a hearty and comforting soup which is infused with spices used widely in Moroccan cuisine.Most of the spices used in this soup are also commonly used in Indian dishes. What I found really interesting was the addition of saffron. It lends a distinct aroma and rich color, while the ground cumin and ground ginger add a nice kick to the dish. Chickpeas add the protein while potatoes make it more substantial. Serve the soup as is or with couscous and bread for a filling meal.Lets check out what my fellow marathoners have cooked today for BM# 93.
