Moroccan Style Chickpea Soup
Warm your soul with this Moroccan-Style Chickpea Soup, a hearty, plant-based recipe brimming with bold, aromatic spices like cumin, coriander, and a hint of cinnamon. Perfectly balanced with tender chickpeas, sweet paprika, and the freshness of baby spinach, this comforting soup is a quick and healthy dinner option ready in just 45 minutes. The addition of freshly squeezed lemon juice and cilantro gives it a vibrant, zesty finish, while lightly mashing the chickpeas creates a satisfying, velvety texture. This vegan-friendly soup is an excellent source of protein and fiber, making it a nutritious choice for chilly nights. Serve it with crusty bread or over couscous for an authentic Moroccan-inspired meal that's as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 0.25 teaspoon crushed red pepper flakes (optional for heat)
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 4 cups baby spinach leaves
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, ground cumin, coriander, cinnamon, sweet paprika, and crushed red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.
Add the drained and rinsed chickpeas, diced tomatoes, 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 uncovered for 20 minutes.
Using the back of a spoon or a potato masher, lightly mash some of the chickpeas in the pot. This helps thicken the soup slightly while still leaving it chunky.
Stir in the baby spinach leaves and cook for 2-3 minutes until they are wilted.
Turn off the heat, then stir in the chopped fresh cilantro and lemon juice. Season with salt and black pepper to taste.
Serve the soup warm, garnished with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7943 mg | 345% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 69.7 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5864 mg | 125% | |
*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.
