Can I use dried beans instead of canned?
Yes, if using dried beans, soak them overnight and cook until tender before adding them to the soup. This will significantly increase the cooking time.
DINNER
Somali Maraq Digir (Bean Soup) with Chapati
This hearty Somali Maraq Digir, a flavorful bean soup, is simmered with aromatic spices and vegetables, then served with warm, soft chapati for a comforting and complete meal.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
02
Stir in minced garlic, ground cumin, ground turmeric, and black pepper. Cook for 1 minute until fragrant.
03
Add diced tomatoes (undrained) and vegetable broth to the pot. Bring the mixture to a simmer.
04
Stir in the rinsed and drained cannellini beans. Reduce heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.
05
Stir in 1/2 cup of fresh cilantro. Taste and adjust seasoning with salt if needed.
06
While the soup simmers, warm the chapati in an oven preheated to 350°F (175°C) for 5-7 minutes, or until warm and slightly puffed. Alternatively, heat a dry skillet over medium-high heat. Cook each chapati for 30-60 seconds per side, until warm and slightly puffed.
07
Ladle the Maraq Digir into bowls, garnish with extra fresh cilantro, and serve immediately with warm chapati on the side.
About This Recipe
This hearty Somali Maraq Digir, a flavorful bean soup, is simmered with aromatic spices and vegetables, then served with warm, soft chapati for a comforting and complete meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thicker soup, mash a portion of the beans against the side of the pot before serving. You can also add a pinch of cayenne pepper for a little heat.
Easy Substitutions
Great Northern beans or chickpeas can be used instead of cannellini beans. Chicken broth can replace vegetable broth for a non-vegetarian option. Spinach or kale can be added for extra greens.
Storage & Reheating
Store leftover Maraq Digir in an airtight container in the refrigerator for up to 3-4 days. Chapati should be stored separately in an airtight bag at room temperature for up to 2 days.
Serving Suggestions
Serve with a side of fresh lemon wedges for a bright, zesty finish. A dollop of plain yogurt or a sprinkle of crumbled feta cheese can add a creamy tang. For a heartier meal, consider adding some cooked shredded chicken or lamb to the soup.
Common Mistakes
Not rinsing the canned beans thoroughly can lead to excess sodium and a metallic taste. Overcooking the soup can make the beans too mushy, so keep an eye on the simmering time. Forgetting to warm the chapati properly will result in a less enjoyable texture; they should be soft and pliable.
Frequently Asked Questions
What is the best way to reheat Maraq Digir?
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if it has thickened too much.
Can I make this soup spicy?
Absolutely! Add 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other spices for a spicier kick.
MORE TO KNOW
Maraq Digir is a staple in Somali cuisine, often enjoyed for its nourishing qualities and comforting flavors. The key to its depth lies in the slow simmering, which allows the spices to fully infuse the beans and tomatoes. While simple, the combination of earthy beans, bright tomatoes, and aromatic spices creates a surprisingly complex and satisfying dish. Serving it with chapati is traditional, as the flatbread is perfect for scooping up the rich soup.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.