Moroccan Spiced Chickpea and Carrot Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium carrots, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and spices, cooking for another minute until fragrant.
3. 3 Add carrots, chickpeas, broth, and diced tomatoes. Bring to a boil.
4. 4 Reduce heat and simmer for 20 minutes, or until carrots are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add a can of diced tomatoes for extra tanginess.
• Stir in a handful of spinach in the last 5 minutes of cooking for extra greens.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor.
• Use canned diced tomatoes if fresh are unavailable.

Pairings

• Crusty bread
• Side salad

Nutrition

Tips

• For a smoother soup, blend part of it with an immersion blender.
• Adjust the spice level by tweaking the amount of cayenne pepper.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with crusty bread or a side of couscous for a complete meal.

FAQ