Moroccan Chickpea Soup
A delightful and nutritious soup featuring chickpeas, vegetables, and aromatic spices, perfect for cozy family meals or quick weeknight dinners.
Ingredients
For the soup
- 1 tablespoon olive oil For sautéing the vegetables
- 1 onion, chopped Provides a flavor base
- 2 cloves garlic, minced Adds depth of flavor
- 1 carrot, diced
- 1 red bell pepper, diced Adds color and sweetness
- 1 teaspoon ground cumin For a warm, earthy flavor
- 1 teaspoon ground coriander Complementary spice
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper Adjust for spice preference
- 1 can (15 oz) chickpeas, drained and rinsed Main source of protein
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth Base for the soup
- Salt and pepper to taste For seasoning
- Fresh cilantro or parsley for garnish Adds freshness and color
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Introduce minced garlic, diced carrot, and diced red bell pepper, cooking for an additional 3-5 minutes.
- Add the cumin, coriander, paprika, and cayenne pepper, stirring for about a minute until fragrant.
- Stir in the chickpeas, diced tomatoes, and vegetable broth, combining well.
- Increase heat to boil, then lower to a simmer, covering the pot.
- Allow the soup to cook for about 20-30 minutes, stirring occasionally.
- Taste and season with salt and pepper according to preference.
- Serve hot, garnished with fresh cilantro or parsley.
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Notes
Serve with crusty bread for dipping. For a creamy texture, blend part of the soup. This soup can be made in advance and stored in the fridge or frozen for later use.