Moroccan Chickpea Soup
A hearty and flavorful soup packed with nutrition, perfect for chilly days.
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 can diced tomatoes
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
Instructions
Cooking
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion, carrot, and celery, and sauté until the vegetables are tender.
- Stir in the minced garlic and cook for an additional minute.
- Add the spices (cumin, coriander, paprika, turmeric) and cook for another minute to toast the spices.
- Pour in the vegetable broth and diced tomatoes, then add the chickpeas.
- Bring the mixture to a boil, then reduce to a simmer and let cook for about 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to adjust the spices according to your taste. You can add more vegetables like zucchini or bell peppers for additional flavor and texture. For a creamier soup, you can blend part of the soup before serving. You can store leftovers in the refrigerator for up to 3 days or freeze for several months.