Moroccan Vegetable Soup Chorba
Warm, hearty, and packed with vibrant flavors, Moroccan Vegetable Soup Chorba is a comforting one-pot dish that showcases the best of North African cuisine. This wholesome recipe combines tender vegetables like zucchini, carrots, and tomatoes with protein-rich chickpeas and red lentils, all simmered in a fragrant blend of spices including cumin, turmeric, and smoked paprika. The addition of fresh cilantro, parsley, and a splash of lemon juice adds a bright, fresh finish to this richly spiced soup. Perfect as a satisfying main course or paired with crusty bread or couscous, this vegan-friendly chorba is an ideal option for cozy dinners or meal prep. Ready in just over an hour, it’s a delicious way to embrace the warm and aromatic flavors of Morocco.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 1 medium Zucchini, diced
- 3 medium Tomatoes, chopped
- 1 cup Chickpeas, cooked (or canned, drained)
- 1 cup Red lentils, rinsed
- 6 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 Cinnamon stick
- 1 teaspoon Ground paprika
- 0.5 teaspoons Smoked paprika
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 1 Bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and diced celery, cooking for another 3 minutes.
Add the zucchini and chopped tomatoes to the pot, stirring to combine.
Stir in the ground cumin, turmeric, paprika, smoked paprika, and the cinnamon stick. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
Add the rinsed red lentils, chickpeas, and vegetable broth to the pot.
Drop in the bay leaf and season with salt and pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Once the vegetables and lentils are tender, remove the bay leaf and cinnamon stick.
Stir in the fresh cilantro, parsley, and lemon juice.
Adjust the seasoning with more salt or lemon juice if needed.
Serve the soup hot with crusty bread or over couscous for a complete meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6412 mg | 279% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 75.7 g | 270% | |
| Total Sugars | 65.9 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 964 mg | 74% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 7936 mg | 169% | |
*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.
