Moroccan Chickpea Soup Recipe

Moroccan Chickpea Soup Recipe

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.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

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

  1. 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.

  2. Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.

  3.  Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.

  4. Reduce heat to medium-low, and stir in the chopped kale.  Continue simmering for 3 minutes until the kale has slightly softened.

  5. Taste and season with your desired amount of salt and pepper.

  6. 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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