Moroccan Spiced Chickpea Soup
Warm up with a bowl of Moroccan Spiced Chickpea Soup, a vibrant and nutritious dish bursting with bold, aromatic flavors. This hearty soup features a medley of warm spices, including cumin, coriander, cinnamon, and paprika, which perfectly complement the wholesome mix of chickpeas, fresh vegetables, and tangy tomatoes. Finished with a pop of fresh spinach, a squeeze of lemon juice, and a sprinkle of cilantro, this vegan-friendly soup is as comforting as it is delicious. Ready in under an hour, it’s an excellent weeknight meal that pairs effortlessly with crusty bread or fluffy couscous. Perfect for anyone craving a taste of North African-inspired cuisine, this easy-to-make recipe is nutritious, satisfying, and packed with protein and fiber.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 large, diced carrots
- 2 large, diced celery stalks
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 3 cups, loosely packed fresh spinach
- 2 tablespoons lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 3 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until aromatic.
Add the tomato paste and cook for another minute, stirring often.
Add the diced carrots and celery to the pot. Stir to coat the vegetables in the spices and sauté for 3-4 minutes.
Stir in the chickpeas, vegetable broth, and canned diced tomatoes. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, or until the vegetables are tender.
Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes.
Stir in the lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
Remove the pot from the heat. Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.
Serve hot with crusty bread or over a bed of couscous for a heartier meal.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1040 mg | 22% | |
*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.
