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Flavorful Moroccan Chickpea Soup

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A warm, spiced Moroccan chickpea soup that combines tender chickpeas with a blend of aromatic spices for a comforting and easy-to-make meal.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)
  • 4 cups (1 liter) vegetable broth (homemade or low-sodium store-bought)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 can (14 oz / 400 g) canned diced tomatoes (fire-roasted preferred)
  • 1 teaspoon ground cumin (toasted if possible)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder (optional)
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Juice of 1 lemon
  • A handful fresh cilantro, chopped (or parsley)
  • Salt and pepper to taste

Instructions

  1. Chop the onion, carrots, and garlic. Drain and rinse the chickpeas to remove excess salt and starch. (About 10 minutes)
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne. Stir constantly for about 1 minute until fragrant, being careful not to burn the spices.
  3. Add chopped onion and carrots to the pot. Cook for 5-7 minutes until softened and onions are translucent. Add garlic and sauté for another 30 seconds until fragrant.
  4. Pour in the canned diced tomatoes with their juices and add the rinsed chickpeas. Stir to coat everything in the spice mixture.
  5. Add 4 cups vegetable broth. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 20-25 minutes to let flavors marry and soup thicken slightly.
  6. Taste and season with salt and pepper. Stir in fresh lemon juice for brightness. Add chopped cilantro or parsley if desired.
  7. Optional: For a creamier texture, use an immersion blender to puree part of the soup, leaving some chickpeas whole. Alternatively, blend about a cup of soup in a blender and return it to the pot.
  8. Let the soup simmer for another 5 minutes after blending to marry flavors. Serve hot.

Notes

Toast spices to enhance flavor. Add salt at the end to avoid over-seasoning. Adjust cayenne pepper for desired heat. If soup is too thick, add broth or water to loosen. For a heartier soup, add sweet potato or butternut squash. Soup can be made in a slow cooker by sautéing aromatics and toasting spices first, then cooking on low for 6-8 hours.

Nutrition

Keywords: Moroccan chickpea soup, spiced chickpea soup, easy chickpea soup, vegetarian soup, vegan soup, gluten-free soup, warm soup, cumin soup, healthy soup

Find it online: https://tastypierecipes.com/flavorful-moroccan-chickpea-soup-recipe-easy-warm-spiced-soup-to-make/