20-Minute Moroccan Chickpea Soup at home
- Yield 6
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
20-Minute Moroccan Chickpea Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 4 cups vegetable stock
- 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch of crushed red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- 3 cups roughly-chopped kale leaves or baby spinach
- chopped fresh cilantro and fresh lemon wedges, for serving
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. (To save time, mince the garlic while the onion is cooking.) Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Tip in in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a let it bubble gently. (While the soup is coming to a let it bubble gently, chop the kale and cilantro,
Lower heat to medium-low, and mix in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.
Taste and season with your desired amount of salt and pepper. (the cook used a generous pinch of each.)
Plate warm, garnished with fresh cilantro and served with a fresh lemon wedge.
