Chickpea-Style Soup
A comforting and quick chickpea-style soup made with barley semolina, aromatic spices, and fresh vegetables, perfect for Iftar or any meal.
Ingredients
Soup Ingredients
- 2 cups semoule d’orge (barley semolina) fine or medium works; it absorbs liquid quickly.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 piece carrot, diced
- 2 pieces tomatoes, chopped (or 1 cup canned chopped tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika works nicely)
- to taste Salt and pepper to taste
- 4 cups vegetable or chicken broth
- for garnish Fresh coriander or parsley
Instructions
Preparation
- Heat 1–2 tablespoons of oil in a large pot over medium heat.
- Add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
- Toss in the diced carrot and chopped tomatoes. Cook, stirring, for 3–4 minutes until they begin to soften.
- Stir in the cumin, paprika, salt, and pepper. Cook the spices briefly (about 30–45 seconds) to release their aroma.
- Pour in the 4 cups of broth and bring the pot to a gentle boil.
- Reduce the heat to low. Gradually add the semoule d’orge in small handfuls, stirring continuously to prevent lumps.
- Simmer gently for 20–30 minutes, stirring occasionally, until the semoule is tender and has absorbed the flavors. Add a splash of broth or water if the soup becomes too thick.
- Taste and adjust seasoning. Serve hot, garnished with chopped fresh coriander or parsley.
Notes
For a heartier soup, add a can of drained chickpeas. For gluten-free, replace semoule d’orge with quinoa or millet. Use low-sodium broth if you prefer to control salt. Refrigerate for 3–4 days or freeze for up to 2 months.