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Moroccan Chickpea Soup

Quick and easy but extra satisfying! Anti-inflammatory spices (cumin, oregano, turmeric, coriander, and cayenne) combine with a hearty dose of plant-based protein for a golden-hued soup that will brighten even the gloomiest day. One taste will instantly remind you that there’s nothing like a warming (and flavorful) bowl to nourish your heart + soul!

INGREDIENTS

Serves 6 to 8

2 Tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, finely chopped
3 stalks celery, sliced
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
pinch of cayenne
1 tablespoon fresh turmeric, grated (or 1 teaspoon ground)
4 carrots, sliced in rounds
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
3 cups cooked chickpeas (or 2 15-ounce BPA-free cans, drained and rinsed)
6 cups organic vegetable stock
1 teaspoon sea salt, more to taste
Freshly ground black pepper to taste
1 cup fresh herbs (I used a combination of parsley and cilantro)
3 cups loosely packed spinach
2 lemons

Note: For a heartier dish add a scoop of quinoa or brown rice before serving. (Highly recommend!)

Quick and easy but extra satisfying! Anti-inflammatory spices (cumin, oregano, turmeric, coriander, and cayenne) combine with a hearty dose of plant-based protein for a golden-hued soup that will brighten even the gloomiest day. One taste will instantly remind you that there’s nothing like a warming (and flavorful) bowl to nourish your heart + soul!

INGREDIENTS

Serves 6 to 8

2 Tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, finely chopped
3 stalks celery, sliced
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
pinch of cayenne
1 tablespoon fresh turmeric, grated (or 1 teaspoon ground)
4 carrots, sliced in rounds
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
3 cups cooked chickpeas (or 2 15-ounce BPA-free cans, drained and rinsed)
6 cups organic vegetable stock
1 teaspoon sea salt, more to taste
Freshly ground black pepper to taste
1 cup fresh herbs (I used a combination of parsley and cilantro)
3 cups loosely packed spinach
2 lemons

Note: For a heartier dish add a scoop of quinoa or brown rice before serving. (Highly recommend!)

METHOD

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and celery then sauté until tender, about 6 minutes. Next mix in the oregano, cumin, paprika, coriander, cayenne, turmeric and cook for one minute. Add the celery, carrots, zucchini, squash, and pepper and sauté until softened, about 5 minutes.

Next, add the cooked chickpea and stir the mixture until covered with the spices. Pour in the stock  and add the salt and pepper. Bring to a boil then reduce to a simmer and cover. Cook for 30 to 35 minutes or until the vegetables can be pierced through with a fork.