Name: Moroccan Spiced Tomato And Chickpea Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp paprika; 1/4 tsp cinnamon; 1/4 tsp cayenne pepper (adjust to taste); 1 can (14 oz) diced tomatoes; 1 can (14 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lemon wedges (for serving); Optional: cooked couscous or crusty bread for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the ground cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper. Cook the spices for a minute to toast them and release their flavors.
Pour in the diced tomatoes with their juices and the drained chickpeas. Stir well to combine all the ingredients.
Add the vegetable broth to the pot, season with salt and pepper, and bring the soup to a simmer. Let it cook for 15-20 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasoning if needed. If you prefer a thicker soup, you can use an immersion blender to partially blend the soup while still leaving some chickpeas and tomato chunks whole.
Serve the Moroccan Spiced Tomato and Chickpea Soup hot, garnished with fresh chopped cilantro and a squeeze of lemon juice. You can also accompany it with cooked couscous or some crusty bread on the side for a more substantial meal.

Ingredients

Instructions

Nutrition Facts

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