Moroccan Spiced Chickpea or Garbanzo Soup
Warm your soul with this vibrant and aromatic Moroccan Spiced Chickpea Soup, a one-pot wonder that combines hearty garbanzo beans, tender vegetables, and a medley of bold North African-inspired spices. Infused with earthy cumin, warm cinnamon, and a hint of heat from cayenne, this nutrient-packed dish is a feast for the senses. Fresh cilantro and a splash of lemon juice add a refreshing finish, while a rich base of tomato and vegetable broth ensures every spoonful is deeply satisfying. Perfect as a comforting meal on its own or paired with crusty bread or flatbread, this gluten-free and vegetarian recipe comes together in just under an hour, making it ideal for busy weeknights or cozy weekend dinners. Whether you’re looking to explore global flavors or crave a wholesome, plant-based soup, this recipe is sure to transport your taste buds straight to Morocco.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned chickpeas (garbanzo beans)
- 4 cups vegetable broth
- 2 large, sliced into rounds carrot
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 0.25 cup, chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the tomato paste and cook, stirring, for another minute.
Pour in the diced tomatoes (with their juices), chickpeas, and vegetable broth. Stir well to combine.
Add the sliced carrots, celery, and zucchini. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Stir in the chopped cilantro, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with additional chopped cilantro if desired. Bread or flatbread is an excellent accompaniment.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8206 mg | 357% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 73.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5730 mg | 122% | |
*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.
