Moroccan Chickpea Soup
Warm your soul with the rich, aromatic flavors of Moroccan Chickpea Soup, a hearty and wholesome dish brimming with warming spices and nutrient-packed ingredients. This vegan soup recipe combines tender chickpeas, fresh vegetables, and vibrant spices like cumin, turmeric, and cinnamon, creating a symphony of Moroccan-inspired flavors in every spoonful. A splash of fresh lemon juice and a handful of chopped cilantro add a zesty, herbaceous finish, while baby spinach lends a pop of color and nutrients. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep and is naturally gluten-free and plant-based. Serve it hot with crusty bread or simply enjoy it as is for a comforting, satisfying meal that’s as nourishing as it is delicious. Perfect for anyone seeking a flavorful and healthy soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground paprika
- 0.25 teaspoons cayenne pepper (optional)
- 2 15-ounce cans can of chickpeas, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- 0.25 cups fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach leaves
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, cumin, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.
Add the drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Stir in the fresh lemon juice, chopped cilantro, and baby spinach leaves. Allow to cook for 2-3 minutes until the spinach is wilted.
Taste and season with salt and black pepper as needed.
Serve hot, garnished with extra cilantro or a wedge of lemon if desired.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6364 mg | 277% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 68.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5300 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
