Try a smooth chickpea soup with a blend of toasted Moroccan spices.

I wish to be as peaceful as a Moroccan bakery cat.

Visiting a few years ago, I learned that the local communal bakery could be located by following a trail of cats. When you found the wall with several sleeping felines dozing against its warmth, you should walk to the front of the building – and you were there.

The oven was continuously fueled by a dusky-scented eucalyptus wood. Women would wake around dawn to knead and shape their bread, Sometimes it would be white flour, other times barley or whole wheat, and semolina could be sprinkled over the top. After rising, the puffy and pale loaves were balanced on their maker’s heads and transported to the community oven known as a ferrane. Each bread was stamped to indicate the owner, and placed into the heart of the hearth. Within the hour, the women would return to pick up their golden round loaves. By that time, you could follow the fragrance, and not just the cats.

These communal ovens are reportedly dying out, as women have less and less time to prepare bread with more access to prepackaged goods. Part of me thinks this is lamentable, as the oven provides a way to connect with the community, and not just complete a chore.

Since we have no community oven in our neighborhood, I instead offer a Moroccan-inspired soup, to eat with pita or Moroccan-style bread. Share it with your community or your loved ones for a light and healthy meal.

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Moroccan Chickpea Soup
Adapted from the NYT
Serves 4

Ingredients:

1 ¼ cup dried chickpeas

2 tablespoons olive oil

1/2 medium chopped onion

2 to 3 minced garlic cloves

1 teaspoon cinnamon

1/2 teaspoon finely ground black peppercorns

1/2 teaspoon ground coriander

1/2 teaspoon cumin

1/4 teaspoon ground allspice

1 pinch ground cardamom

1 pinch ground cloves

1 teaspoon ground sweet paprika

1 pinch ground nutmeg

Salt to taste

2 tablespoons fresh lemon juice

Chopped fresh mint

Instructions:

1. Soak the chickpeas in 1 quart of water for six hours or overnight. Drain the water.

2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.

3. While soup is cooking, add all ground spices (except paprika and nutmeg) to a small pan over low heat. Toast for one minute, or until spices are fragrant. Remove from heat and add in paprika and nutmeg. Taste, adjust seasonings to your preference, and set aside.

4. Puree the soup in a blender or with an immersion blender until smooth. Put through a strainer. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn’t stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Add seasonings, reserving some to sprinkle across the top, and taste.

5. Serve, garnishing each bowl with a few drops of olive oil and lemon juice. Also top with a pinch of your spices and a sprinkle of chopped fresh mint.