Moroccan Chickpea Soup
When I want a meal that is warm, filling, and packed with pantry staples, I make this Moroccan chickpea soup. I use chickpeas, tomatoes, and spinach for my take on this cultural staple that cooks up into a silky bowl layered with authentic spices.
Servings: 6 servings
Calories: 260kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large red onion diced
- 8 cloves garlic minced
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper more or less to taste
- 2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ras el hanout
- 1 14.5-ounce can chopped tomatoes
- 3 15-ounce cans chickpeas, drained and rinsed well
- 1 6oz box baby spinach chopped
- 1 teaspoon coconut sugar
- 1 quart vegetable broth
- 1 teaspoon salt
- additional salt & black pepper to taste, as needed
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add all of the spices and saute a minute or so.
- Add tomatoes, chickpeas, spinach, and sugar. Season with salt and fresh pepper. Stir well.
- Add broth. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use an immersion/hand blender to blend the soup into a creamy consistency.
- Season again, to taste, with salt and pepper. Serve hot – ladle into bowls and eat with Greek Yogurt, Pita Chips, chopped tomatoes, cilantro, or any other toppings you like!
Notes
- My #1 Secret Tip for this Moroccan chickpea soup recipe is to always toast the spices before adding the liquids. Toasting my spices in warm oil for just a minute makes a significant difference and gives my soup a fuller, more developed flavor.
- Watch liquid: If the soup thickens too much while simmering, I add a splash of broth or water to keep the consistency in check and prevent scorching.
- Rest: I let the soup sit for 5 minutes before serving, as this gives the flavors a chance to settle.
- Make ahead: One thing I have noticed is that this soup tastes even better the next day, after the spices have had a chance to intensify. If I am organized enough, I make this soup one day in advance.
- Blend partially: You can blend this soup to your desired preference. I like blending most of the soup, but leave a handful of chickpeas intact for texture.
Nutrition
Calories: 260kcal | Carbohydrates: 40g | Protein: 12.5g | Fat: 5.5g | Saturated Fat: 0.7g | Sodium: 634mg | Potassium: 462.8mg | Fiber: 12g | Sugar: 9.9g