This Moroccan Chickpea Soup is bursting with flavour and really easy to make in 30 minutes or less.
I love Moroccan spices! They’re not only flavourful—the contain a chockful of phytonutrients that help lower inflammation, balance the immune system and much more. Which is nature’s way of providing us with extra support during the cold and flu season.
And this soup is so nicely balanced between the heat from the cayenne pepper and notes of sweetness that the cinnamon provides. A great way to bring some international flair to your soup bowl on a cold winter’s day or night!
Common Moroccan spices
Moroccan spices most often used are cumin, ginger, turmeric, cayenne pepper, chilli (harissa), saffron, paprika and cinnamon.
Time saver tip
Make ahead a larger batch of the spices and store in a small glass jar. Label it Moroccan spice blend and add to your repertoire of spices to have on hand.
Toppings
Lemon wedges and chopped cilantro
Dollop of plain Greek Yogurt
Enjoy this Moroccan Chickpea Soup!
Moroccan Chickpea Soup
Equipment
- 1 Large Stainless Steel pot
- measuring spoons
- Measuring cups
- cutting board
- Chef knife
Ingredients
- 2 tbsp Avocado oil
- 1 small White Onion diced
- 6 Garlic whole minced
- 2 Celery diced
- 2 Carrot diced
- 14 oz Tomato canned, fire-roasted crushed
- 28 oz Chickpeas, cooked canned, drained and rinsed
- 4 cups Low-Sodium Vegetable broth
- 1 tbsp Tomato paste
- 3 cups Kale washed, dried and chopped
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Cinnamon
- 1 tsp Paprika
- 1 tsp Ginger
- 1/4 tsp Cayenne pepper
- Sea salt and pepper to taste
Instructions
- Heat a large soup pot over medium-high heat before adding any oil.
- Add the oil once the pot is heated and swirl around the pot to evenly disperse the oil.
- Add diced onion, celery and carrot and cook until onion becomes translucent (reduce heat if they start to brown).
- Add minced garlic and cook for about one minute, stirring.
- Add spices (cinnamon, cumin, cayenne pepper, paprika and ginger), tomato paste and cook for about one minute, stirring. This helps to layer the flavours.
- Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 15 minutes or until veggies are tender.
- Remove soup from the heat. Option to mash some of the soup directly in the pot using a potato masher.
- Stir in kale and let it cook through the heat of the soup for a couple of minutes until wilted. Adjust salt and pepper if needed and serve with a drizzle of olive oil.
Notes
- Lemon wedges and chopped fresh cilantro
- Greek yogurt