Moroccan Chickpea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and garlic, and sauté until onions are translucent.
• STEP 2.Add the spices - cumin, coriander, turmeric, and paprika - and cook for another minute to release their flavors.
• STEP 3.Add the diced tomatoes, vegetable broth, and chickpeas to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful with the hot liquid.
• STEP 5.Return the soup to the pot and season with salt and pepper to taste. If desired, add a squeeze of lemon juice for a tangy kick.
• STEP 6.Serve the Moroccan Chickpea Soup hot, garnished with fresh cilantro or parsley. Enjoy with crusty bread or pita on the side.

Cooking Tips

• For a thicker soup, mash some of the chickpeas with a fork before blending.
• Feel free to add other vegetables like bell peppers or zucchini for extra flavor and texture.
• If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Serve the Moroccan Chickpea Soup hot, garnished with fresh cilantro or parsley. Enjoy with crusty bread or pita on the side.