Moroccan · Street food
Hot Cumin Chickpeas (Street Cup)
Chickpeas simmered soft, scooped hot into a bowl with a little of their broth and blitzed with cumin, salt and a spoon of olive oil — the steaming chickpea cup sold from Marrakech carts, especially in winter. Simple, warming and nourishing, it is street food that costs almost nothing and hits the spot.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Serves
- 5
- Level
- Easy
Ingredients
- 300 g dried chickpeas, soaked overnight
- 1 tsp bicarbonate of soda (for the soak)
- 2 tsp ground cumin, plus extra to serve
- 3 tbsp olive oil
- Salt
- Lemon wedges, to serve
Method
- 1
Cook the chickpeas
Drain the soaked chickpeas and simmer in fresh water 50–60 minutes until very soft, keeping plenty of the cooking liquid.
- 2
Season
Stir in the cumin, olive oil and salt, and lightly crush a handful of chickpeas to thicken the broth.
- 3
Serve in cups
Ladle hot chickpeas with a little broth into bowls or cups.
- 4
Finish
Top each with a good pinch of extra cumin, a thread of olive oil and a squeeze of lemon.
Chef's tips
- A little bicarbonate in the soak helps the chickpeas cook meltingly soft.
- Serve piping hot with extra cumin on the side — that final dusting is the whole appeal.
Frequently asked questions
Is this different from the chickpea soup?
It is the drier, in-broth street version — chickpeas in just a little liquid, cumin-heavy, eaten from a cup rather than as a full soup.
Can I use tinned chickpeas?
Yes — warm them in a little stock or water with the cumin and oil; the flavour is best if you crush a few for body.