How To Make Moroccan Chickpea Soup
Rich in flavor and texture, our version of the Moroccan chickpea soup is a delight that will surely satisfy your hungry bellies with a nice kick of spice.
Serves:
Ingredients
- 1tbspolive oil
- 1smallwhite onionpeeled and diced
- 1largecarrotpeeled and diced
- 4clovesgarlicpeeled and minced
- 4cupsvegetable stock
- 30ozgarbanzo beansrinsed and drained
- 15ozfire-roasted diced tomatoes
- 3tbsptomato paste
- 1tspground cumin
- ½tspground cinnamon
- ½tspground ginger
- red pepper flakescrushed, to taste
- Kosher saltto taste
- black pepperto taste
- 3cupskale leavesroughly-chopped
- fresh cilantrochopped, to serve
- lemon wedgesto serve
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
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Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
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Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.
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Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.
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Taste and season with your desired amount of salt and pepper.
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Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
Nutrition
- Calories: 600.01kcal
- Fat: 11.38g
- Saturated Fat: 1.25g
- Monounsaturated Fat: 3.74g
- Polyunsaturated Fat: 4.28g
- Carbohydrates: 99.07g
- Fiber: 20.70g
- Sugar: 19.53g
- Protein: 31.06g
- Sodium: 979.01mg
- Calcium: 151.44mg
- Potassium: 1401.63mg
- Iron: 7.53mg
- Vitamin A: 184.63µg
- Vitamin C: 33.43mg
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