Description
A hearty and flavorful chickpea soup with Moroccan spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook, stirring, for 1 minute until fragrant.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and cook for another 10 minutes, or until heated through.
- Stir in fresh cilantro. Season with salt and pepper to taste.
Notes
- For a smoother soup, you can blend a portion of it with an immersion blender before adding the cilantro.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Moroccan chickpea soup, vegetarian soup, hearty soup, spiced soup, healthy soup, legume soup