Description
A hearty and flavorful chickpea soup with Moroccan spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper (if using). Cook, stirring, for 1 minute until fragrant.
- Pour in vegetable broth, add chickpeas and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in fresh cilantro. Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender.
- Garnish with extra cilantro or a dollop of plain yogurt if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan