Moroccan Spiced Chickpea Soup

• 2 tablespoons 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
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups chickpeas, cooked (or one 15 oz can, drained and rinsed)
• 1 teaspoon smoked paprika
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and spices (cumin through cayenne) and cook for another minute until fragrant.
3. 3 Add diced tomatoes and vegetable broth, stirring to combine.
4. 4 Bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5 Stir in chickpeas, smoked paprika, and honey. Simmer for another 10 minutes.
6. 6 Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add spinach or kale for extra greens.
• Include diced sweet potatoes for a heartier version.

Substitutions

• Use canned chickpeas if you don't have time to cook dried ones.
• Substitute honey with an additional squeeze of lemon for a vegan option.

Pairings

• Warm pita bread
• A crisp green salad

Nutrition

Tips

• For a smoother soup, blend half of it before serving.
• Add a splash of water if the soup is too thick for your liking.

Storage

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

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

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a side of roasted vegetables.

FAQ