Spicy Chickpea Tagine Sauce & Soup.

A recipe that takes the classic Middle Eastern/North African chickpea soup and adds a bit of fire.

You can make it as hot as you like.

These instructions allow for a large batch, of which approximately one quarter serves as a deliciously thick tagine sauce, and the rest makes the soup.

Have a listen to Cafe Arabia while you cook or eat.

Spicy Chickpea Tagine Sauce & Soup
Print Recipe
Chickpeas are great. Find out more and see adaptations to the recipe below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 150kcal, 0.6g of saturated fat and 3.8g of fibre.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Spicy Chickpea Tagine Sauce & Soup
Print Recipe
Chickpeas are great. Find out more and see adaptations to the recipe below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 150kcal, 0.6g of saturated fat and 3.8g of fibre.
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Servings Prep Time
10 Servings 30 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Instructions
  1. Semi-puree the onion and garlic in a blender and add to the oil in a large pan (a large wok also works well). Cook gently for 5 minutes, stirring occasionally. Stir in the ginger, cumin, ras el hanout, chili powder and cinnamon. Cook for a further 2 minutes.
  2. Make up the stock using 2 cubes and blend with the passata and peppers. Add this and the chickpeas, with their juice, to the pan and bring to the boil. Turn down to a simmer and cook for a further 10 minutes.
  3. Add the honey and preserved lemon paste and simmer for a further 5 minutes until the chickpeas are softened. Season with salt and pepper as required.
  4. Allowing the mixture to cool a little, remove half and blend until the red colour lightens and the sauce is creamy. Set this aside or contain for freezing. This is the thick tagine sauce.
  5. Add 2 cups of water to the remaining mixture in the pan and stir well. It is likely you will need to re-season with salt. Warm it and then cool slightly before blending, again until the red colour lightens and the soup is creamy.
  6. When ready to eat the soup stir in a sprinkle of cous cous and heat through for 2-3 minutes. You may like to add some broken pieces of haloumi cheese to the top of the soup before heating.
  7. Serve with a traditional Moroccan bread or toasted, buttered pitta.
Recipe Notes

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Adapting the recipe:

Fresh grated ginger, two chopped red chillies and chopped tomatoes may be substituted if desired.

Adjust the chilli to create the desired heat.

It is possible to skip blending or half-blend if you prefer your sauce or soup chunky.

Use the tagine sauce with your favourite meat or a meat substitute/vegetables.

Ensure all food is cooked thoroughly.

The Chickpea:

A high protein food, beloved by vegetarians and vegans, the humble chickpea is a legume that has been cultivated since ancient times. Its numerous common names show how important it is to the cuisine of a wide variety of cultures. Chickpea, gram, garbanzo and Egyptian pea, to name but a few. There’s an interesting vegan magazine called Chickpea. Have a read of Kate In The Kitchen’s lovely story about leaving these little legumes intact in food. There’s a great hummus recipe at the bottom of that page. Here’s a quote from the article: “..alone they don’t taste like much but add them to a robust recipe that smacks of flavour and they become something else all together”. We agree.

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