MOROCCAN CHICKPEA SOUP
This Moroccan Chickpea Soup is a warming, hearty dish that blends chickpeas with an array of spices, vegetables, and a hint of citrus. It's perfect as a comforting meal on a chilly evening and is both nutritious and delicious.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 vegetable peeler
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper Adjust to taste.
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 medium carrot, chopped
- 1 medium zucchini, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground ginger, paprika, turmeric, and cayenne pepper to the pot. Stir and cook for an additional 1-2 minutes until fragrant.
- Add the chopped carrot and zucchini to the pot. Sauté for 3-4 minutes while stirring occasionally.
- Pour in the diced tomatoes with their juices and the rinsed chickpeas. Stir well to combine.
- Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, uncovered.
- After simmering, stir in the lemon juice and season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro or parsley.
Notes
Feel free to add other vegetables like spinach or bell peppers for extra nutrition. You can adjust the spices according to your heat preference. This soup can be stored in the fridge for up to 3 days and also freezes well for future meals.