Chickpea Soup with Cauliflower and Parsley

20—30 Min

The recipe for this Moroccan chickpea soup contains so many delicious spices that it's an explosion of exotic flavors. Ground coriander gives a nutty flavor and adds a note of orange and cinnamon with its mild, sweet-yet-spicy taste.

Ingredients 2 Portions


  1. 1

    Bring water to the boil in a pan. 

  2. 2

    Roughly chop the cauliflower and cook it until soft. Strain and together with the cream, clear vegetable stock, 150 g chickpeas, half of the parsley and white wine, pour into a stand mixer and finely blend.

  3. 3

    Add the liquid to the pan, heat and season to taste. Allow to simmer for 10 minutes.

  4. 4

    Heat the oil in a pan and fry the remaining chickpeas until golden brown. Leave to cool on a plate lined with paper towels.

  5. 5

    Serve the aromatic soup with the chopped parsley and the crunchy chickpeas and enjoy.