MOROCCAN CHICKPEA SOUP
This hearty Moroccan Chickpea Soup is a flavorful and nutritious dish that combines the earthiness of chickpeas with aromatic spices and vegetables. Perfect for a cozy meal, it's both filling and satisfying.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 15 oz can chickpeas, drained and rinsed
- 1 14.5 oz can diced tomatoes
- 4 cups vegetable broth
- 2 cups kale or spinach, chopped
- salt and pepper to taste
- fresh cilantro or parsley for garnish optional
- lemon wedges for serving optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrot, and diced potato. Cook for another 5 minutes, stirring occasionally.
- Add the ground cumin, ground coriander, smoked paprika, and ground cinnamon. Stir well to coat the vegetables and cook for about 1 minute until fragrant.
- Add the chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley, and lemon wedges on the side if desired.
Notes
You can make the soup spicier by adding cayenne pepper or chili powder.
This soup can be stored in the refrigerator for up to 3 days and can also be frozen for later use.
Serve the soup with crusty bread or over a bed of couscous for a more filling meal.