#moroccansoup

A quick and flavorful Moroccan-inspired soup featuring chickpeas and an array of vegetables, simmered in aromatic spices and vegetable broth. Perfect for a comforting and nutritious meal on a busy day.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/4 tsp cayenne pepper. 4 cups vegetable broth. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup diced carrots. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. Salt and pepper, to taste. Fresh cilantro, for garnish. Lemon wedges, for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. For about three to four minutes, until the onion is clear, add the diced onion. After adding the minced garlic, cook for another minute or two. Cumin, coriander, turmeric, cinnamon, and cayenne pepper should all be ground up and added. Mix the onions and garlic together. Add the vegetable broth and tomato chunks. Bring to a low boil. To this mix, add diced carrots, zucchini, bell pepper, and chickpeas. Let the vegetables cook slowly for 10 minutes, or until they are soft. Add pepper and salt to taste. Add fresh cilantro and lemon wedges on top and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

A quick and flavorful Moroccan-inspired chickpea soup with a hint of harissa spice, perfect for a satisfying meal in just 15 minutes.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 2 teaspoons harissa paste. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro, for garnish.

Instructions: In a pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Saut until vegetables are softened. Stir in harissa paste, ground cumin, ground coriander, smoked paprika, salt, and pepper. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer. Simmer for 10 minutes or until flavors are well combined. Serve hot, garnished with fresh cilantro.

Prep Time: 5 minutes

Cook Time: 10 minutes

A hearty and flavorful soup inspired by Moroccan spices, featuring chickpeas, vegetables, and fragrant spices. This vegan and gluten-free dish is perfect for a cozy meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 tsp ground cumin. 1 tsp ground coriander. 1 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/4 tsp cayenne pepper optional. 4 cups vegetable broth. 2 cans 15 oz each chickpeas, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. Add the diced carrots and spices if using, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Mix everything together and cook for two minutes. Place chickpeas, vegetable broth, and diced tomatoes in the pot. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes. Add the chopped cilantro and season with salt and pepper to taste. Serve hot, and if you want, top with more cilantro.

Prep Time: 10 minutes

Cook Time: 25 minutes