Name: Moroccan Chickpea Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp cayenne pepper (optional for heat); 4 cups vegetable broth; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

How To Make Moroccan Chickpea Soup

A flavorful and hearty soup with Moroccan spices and tender chickpeas.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional for heat)
4 cups vegetable broth
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until fragrant and translucent.
Add the carrots and celery and cook for another 5 minutes until slightly softened.
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1 more minute to toast the spices.
Pour in the vegetable broth, chickpeas, and diced tomatoes. Bring to a simmer and let cook for 20 minutes.
Use an immersion blender or transfer half of the soup to a blender and blend until smooth. Return the blended soup to the pot and stir to combine.
Season with salt and pepper to taste. Cook for an additional 5 minutes to allow flavors to meld.
Serve hot, garnished with fresh cilantro.