gimmesomeoven4.8
20-Minute Moroccan Chickpea Soup
This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
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. (To save time, mince the garlic while the onion is cooking.) Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer. (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.)
large carrot (peeled and diced)1garlic (peeled and minced)4 clovesvegetable stock4 cupschickpeas (a.k.a. garbanzo beans) (rinsed and drained)2 (15-ounce) canstomato paste3 tablespoonsground cumin1 teaspoon
2
Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for ⏱️ 3 minutes until the kale has slightly softened.
3
Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)
4
Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...