Moroccan Chickpea Soup

$- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth (low-sodium recommended) - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, finely minced - 1 medium carrot, peeled and diced - 1 large red bell pepper, diced - 1 cup fresh spinach, roughly chopped - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon ground cinnamon - 1/2 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust according to heat preference) - Salt and freshly ground black pepper, to taste Moroccan chickpea soup brings warmth and flavor to your table. The mix of spices creates a rich taste. You will need some pantry staples. Start with chickpeas, diced tomatoes, vegetable broth, and olive oil. These ingredients form the base of the soup. Next, gather fresh ingredients. You want a medium onion, garlic, a carrot, a red bell pepper, and fresh spinach. These veggies add color, texture, and nutrients. Now, let’s talk about spices. Ground cumin and coriander add depth. Ground cinnamon brings warmth. Smoked paprika gives a nice smoky touch. Cayenne pepper adds heat; adjust it to your taste. Finally, salt and pepper enhance all the flavors. With these ingredients, you will create a dish that warms the soul and delights the palate. Each bite offers layers of rich flavor and fresh goodness. Enjoy the process of making this delicious soup! To start, heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. You want the oil hot but not smoking. Next, add 1 medium onion, finely diced. Cook the onion for about 3-4 minutes. It should turn translucent and smell great. Now, it's time to add more flavor. Incorporate 2 cloves of finely minced garlic, 1 diced carrot, and 1 diced red bell pepper into the pot. Stir these ingredients well. Let them soften for about 5 minutes. Stir occasionally to avoid burning. Spices are key to Moroccan flavor. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Stir constantly for about a minute. This helps the spices bloom and fill your kitchen with amazing scents. Next, pour in 1 can of diced tomatoes along with their juices and 4 cups of vegetable broth. Raise the heat and bring this mixture to a rolling boil. Watch closely; a good boil is essential for the next step. Once boiling, reduce the heat to a gentle simmer. Add 1 can of rinsed chickpeas to the pot. Let the soup cook for 20 minutes. This time allows the flavors to develop nicely. After 20 minutes, stir in 1 cup of roughly chopped spinach. Cook for an additional 5 minutes. You want the spinach to wilt and brighten the soup's color and texture. Now, it's time to taste your soup. Add salt and freshly ground black pepper to fit your preferences. Don't be shy; seasoning is key! Ladle the hot soup into bowls. For a beautiful finish, garnish with fresh cilantro or parsley. Serve with lemon wedges on the side. The lemon adds a fresh zing to each bowl. Enjoy your Moroccan chickpea soup with family or friends! To boost the flavor of your Moroccan chickpea soup, consider adding a few extra spices. Besides the cumin and coriander, try adding: - 1 teaspoon ground turmeric - 1 teaspoon fennel seeds - A pinch of saffron for a special touch Use fresh herbs as you cook. Adding fresh thyme or mint can brighten your dish. When you sauté the onions, let them cook until they're golden. This adds depth. For a creamier soup, add coconut milk or heavy cream. - Stir in 1 cup of coconut milk near the end, right before serving. - If using cream, add it just before serving to keep the soup light. Both options bring a rich texture and flavor. They balance the spices well and make each spoonful a delight. This soup is naturally vegan and gluten-free. To keep it that way, ensure all ingredients are free from gluten. - Check your vegetable broth for gluten-free labels. - Use fresh vegetables and canned goods that have no added ingredients. These steps will help you enjoy a warm, comforting bowl without worry. {{image_4}} You can add chicken or tofu to this soup. For chicken, use cooked and shredded meat. Stir it in during the last five minutes of cooking. If you prefer tofu, use firm tofu. Cut it into cubes and sauté it with the veggies. This adds protein and makes it more filling. Feel free to mix in seasonal veggies. Zucchini, sweet potatoes, or green beans work well. You can also add kale or Swiss chard instead of spinach for variety. Just chop them into small pieces. Toss them in with the other veggies. This keeps the dish fresh and colorful. Adjust the heat based on your taste. Use less cayenne for a milder soup. Add more cayenne or a pinch of chili flakes for spice lovers. You can also serve hot sauce on the side. This way, everyone can customize their bowl to their liking. Store leftovers in airtight containers. Glass or plastic containers work well. Make sure to cool the soup before sealing. This helps keep the soup fresh. Place the container in the fridge. It will last up to five days this way. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space for expansion. Label each bag with the date. The soup can stay in the freezer for up to three months. To reheat, use a pot on the stove. Heat over low to medium heat. Stir often to avoid sticking. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps keep the soup's texture and flavor intact. Moroccan Chickpea Soup is a warm, hearty dish. It features chickpeas, rich spices, and fresh vegetables. This dish has roots in North African cuisine. It offers a mix of flavors that are both unique and comforting. The soup is often enjoyed during colder months. It provides warmth and satisfaction with every spoonful. Yes, you can use dried chickpeas. You will need to soak them overnight. This helps them cook faster. After soaking, boil them for about 1 to 1.5 hours until tender. You may also use a pressure cooker. This can cut cooking time to just 15-20 minutes. Remember to drain and rinse them before adding to the soup. You can easily prepare this soup in advance. Cook the soup fully and let it cool. Store it in the fridge for up to three days. You can also freeze it for longer storage. When ready to eat, reheat on the stove or in the microwave. The flavors will deepen, making it even tastier. Pair this soup with crusty bread or pita. A fresh salad goes well too, adding a crunchy contrast. You could also serve it with couscous for a heartier meal. For drinks, consider mint tea or a light juice. These options balance the warm spices in the soup. Yes, this soup is perfect for meal prep. It stores well and reheats easily. Make a big batch to enjoy throughout the week. It’s packed with protein and fiber, making it a filling choice. Just remember to adjust seasoning before serving, as flavors can change when stored. In this blog post, we explored Moroccan Chickpea Soup, covering ingredients, instructions, and storage tips. We began with essential pantry staples like chickpeas and diced tomatoes. Fresh ingredients added flavor, while spices made it special. I shared steps for cooking, enhancing flavor, and serving. Lastly, we discussed variations and storage methods. This soup is not only tasty but also flexible for your needs. Prepare it your way, and enjoy a warm bowl of comfort!$

Discover the vibrant flavors of Zesty Moroccan Chickpea Delight, a quick and nutritious soup that's perfect for any meal. Packed with wholesome ingredients like chickpeas, fresh vegetables, and aromatic spices, this recipe is easy to make and serves four in just 35 minutes. Click through to explore the full recipe and elevate your cooking with this delightful dish that brings a taste of Morocco to your table!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely diced

2 cloves garlic, finely minced

1 medium carrot, peeled and diced

1 large red bell pepper, diced

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth (low-sodium recommended)

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust according to heat preference)

Salt and freshly ground black pepper, to taste

1 cup fresh spinach, roughly chopped

Fresh cilantro or parsley, chopped, for garnish

Lemon wedges, for serving

Instructions

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes until the onion turns translucent and aromatic.

Add the Vegetables: Incorporate the minced garlic, diced carrot, and red bell pepper into the pot. Stir well and let these vegetables soften for about 5 minutes, stirring occasionally.

Spice It Up: Sprinkle in the ground cumin, ground coriander, ground cinnamon, smoked paprika, and cayenne pepper. Stir continuously for about a minute, allowing the spices to bloom and release their wonderful aromas.

Combine the Base: Pour in the diced tomatoes along with their juices and the vegetable broth. Increase the heat and bring your mixture to a rolling boil.

Simmer to Perfection: Once boiling, reduce the heat to a gentle simmer. Add the rinsed chickpeas, allowing the soup to cook for 20 minutes. This simmering will help the flavors develop beautifully.

Incorporate Greens: Stir in the chopped spinach, cooking for an additional 5 minutes or until the spinach wilts and brightens, enhancing the soup's texture and color.

Adjust Seasonings: Taste the soup, then season generously with salt and freshly ground black pepper to suit your preferences.

Serve and Enjoy: Ladle the hot soup into bowls. Garnish with freshly chopped cilantro or parsley, and serve with a wedge of lemon on the side to add a zesty touch to each bowl.

Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

- Presentation Tips: For an inviting presentation, serve the soup in deep bowls with a swirl of extra virgin olive oil on top and a generous sprinkle of herbs. Add lemon wedges on the side to brighten each serving.