Oh my goodness, you guys, have you *ever* smelled the spices of Morocco? Seriously, it’s like a warm hug in a bowl, and that’s exactly what this Moroccan Chickpea Soup is all about. If you’re looking for something that’s totally easy to make, packed with flavor, and actually good for you, then buckle up, buttercup, because you’re in the right place! This soup is my absolute go-to when I need a little comfort, and trust me, it’s a winner.
I stumbled upon this recipe a few years ago. I’m always on the hunt for new recipes I can throw together quickly after a long work day. I used to think making authentic-tasting food meant hours over a hot stove and ingredients I couldn’t even pronounce! But this Moroccan Chickpea Soup changed my whole perspective on amazing food fast. Now, it’s a family favorite, especially when my daughter is under the weather! Now, let me tell you why you’re going to love it, too…
Why You’ll Love This *Moroccan Chickpea Soup*
Okay, so you’re probably wondering what makes this soup so amazing, right? Well, let me tell you!
- It’s seriously so easy to make – like, even on a weeknight when you’re exhausted!
- The flavor? Mind-blowing! Those spices just sing together.
- It’s super healthy, packed with good-for-you ingredients.
- Totally budget-friendly. You won’t break the bank making this one.
- It’s naturally vegan and vegetarian, so it’s perfect for everyone!
- Comfort food at its finest. It’s like a warm hug in a bowl, seriously!
Ingredients for the Best *Moroccan Chickpea Soup*
Alright, friends, here’s what you’ll need to whip up this amazingness! And trust me, don’t skimp on the good stuff. Fresh is always best, but if you’re using canned, well, I get it!
You’ll need a tablespoon of good quality olive oil. Then, grab one onion, chopped up. Two cloves of garlic, minced! Next, we’re talking spices: a teaspoon of cumin, and the same for coriander. Half a teaspoon of turmeric for color and a pinch, or more, of cayenne pepper if you like it spicy! Don’t worry, the amount of spice is up to you! For the bulk? Four cups of vegetable broth, a can of rinsed and drained chickpeas, and a can of diced tomatoes (undrained!). Finally, you’ll need some fresh cilantro, salt and pepper to taste.
Step-by-Step Instructions: How to Prepare *Moroccan Chickpea Soup*
Okay, so let’s get cooking! This Moroccan Chickpea Soup is seriously simple, I promise. Follow these steps, and you’ll be swimming in deliciousness in under an hour!
- First things first, get a large pot and put it over medium heat. Then, pour in that tablespoon of olive oil. Careful, it splatters!
- Once the oil is shimmering, toss in your chopped onion. Cook it up for about 5 minutes, until it’s nice and softened. This is where the flavor party really begins, you’ll see!
- Next, add the minced garlic, the cumin, coriander, and turmeric into the pot! If you’re using cayenne pepper, toss it in *now*. Cook it for about a minute. The spices will release all their amazing aromas.
- Now, pour in the vegetable broth, then add the chickpeas, and diced tomatoes. Give it all a good stir!
- Bring the soup to a boil, then turn the heat down and let it simmer for about 15 minutes. This lets all the flavors get to know each other and deepen. It’s the key to making the magic happen.
- Finally, stir in the chopped cilantro, and the salt and pepper to taste. You can’t go wrong here – season to your liking.
- And that’s it! Serve it up hot and enjoy!
Easy peasy, right? Now go get cooking!
Tips for Success: Perfecting Your *Moroccan Chickpea Soup*
So, you want to make this Moroccan Chickpea Soup absolutely *amazing*? Trust me, I’ve got you! Here are a few tricks I’ve learned over the years to make this soup even better.
Spice it Up (or Tone it Down!)
Don’t be shy with the spices, but do taste as you go! I usually start with the amount listed, and then I add a little more cumin or coriander, *maybe* a sprinkle more cayenne if I want a kick. But hey, if you’re not a fan of heat, just skip the cayenne altogether! It’s all about what you love!
Get the Consistency Right
If you like a thicker soup, mash some of the chickpeas with a fork or a potato masher after they’ve simmered. It’ll give it a great texture — almost a stew-like experience!
Level Up the Flavor
A squeeze of fresh lemon juice at the end? Game changer! And don’t be afraid to experiment with other herbs! A little bit of fresh parsley is just the ticket sometimes. Honestly, it’s pretty forgiving, so have fun with it!
Variations to Spice Up Your *Moroccan Chickpea Soup*
Okay, so you’ve got the basic Moroccan Chickpea Soup down, right? But the fun doesn’t stop there! This soup is like a blank canvas, ready for you to get creative, and trust me, it’s hard to make it *bad*! So, feel free to get a little wild and experiment! You can add some carrots, sweet potatoes, or even some spinach for some extra veggies.
Want a little protein boost? Toss in some cooked chicken or lamb, or try stirring in some lentils when the soup simmers. You could also totally play with the spices! Maybe a pinch of smoked paprika for a smoky vibe, or a dash of harissa paste for some serious heat. The possibilities are endless!
Serving Suggestions to Complement Your *Moroccan Chickpea Soup*
Okay, so you’ve made this amazing Moroccan Chickpea Soup, and now you want to make it a meal, right? I got you! You’ve got options to make this meal fantastic.
Crusty bread is a MUST. You can dip it in the soup and soak up all the deliciousness. A simple side salad with a lemon vinaigrette is a perfect light yet refreshing counterpoint to the warm spices. Or, for a little extra tang, a dollop of plain yogurt (or even Greek yogurt!) is the perfect finishing touch and a little visual flair. You’ll love it!
Storage & Reheating Instructions for *Moroccan Chickpea Soup*
So, you’ve made a big batch of this Moroccan Chickpea Soup (smart move!), and now you have leftovers? Awesome! I’ve got you covered on how to keep that deliciousness around for later.
Just let the soup cool down completely, then pop it into an airtight container. Into the fridge it goes! It should be good for about 3-4 days. Easy peasy!
When you’re ready to enjoy it again, you have a few ways to reheat it. You can warm it back up on the stovetop over medium heat, stirring occasionally. Or *bam!* just use your microwave — that’s what I do when I need a quick lunch. Just heat it in intervals, stirring in between, until it’s heated through, and you’re good to go. Enjoy!!
Frequently Asked Questions About *Moroccan Chickpea Soup*
I know, I know, questions always pop up when you’re cooking, so let’s get you prepared! Here are some of the most common questions I get about this Moroccan Chickpea Soup, so you’ll be a pro in no time!
Can I make this soup ahead of time?
Absolutely! This soup is even *better* the next day! The flavors meld together beautifully overnight. Just make sure to let it cool completely before you store it in an airtight container in the fridge. This makes it perfect when you have a busy week, or just don’t feel like cooking!
What if I don’t have cumin?
Oh no! Cumin is a classic spice for Moroccan Chickpea Soup! If you don’t have cumin, you can sub in a teaspoon of ground coriander! It’s also delicious, so you can still achieve a similar warm and cozy flavor. Or, if you’re feeling *really* adventurous, try a little bit of smoked paprika for a smoky twist!
How can I make this soup spicier?
Easy! The recipe calls for a pinch of cayenne pepper, but you can definitely amp it up! Add more cayenne pepper to the initial spice mix. You could also toss in a pinch of red pepper flakes for even more heat! Just be careful, and add a little at a time until you reach your perfect spice level. I’ve been known to add a few shakes!
Can I add meat to this soup?
You bet! While this recipe is vegan, it’s super easy to add some protein. Shredded chicken or lamb would be delicious! Just brown the meat in the olive oil before adding the onions, then continue with the recipe from there. Or, for a vegetarian option, some crumbled feta cheese at the end would be divine. Just be sure to find great ingredients!
Nutritional Information for *Moroccan Chickpea Soup*
Okay, so you want to know what you’re putting into your body, right? Here’s a *rough* estimate of the nutritional info for this Moroccan Chickpea Soup per serving (that’s about a cup!). Keep in mind, this can vary depending on your specific ingredients and the brands you use.
I’d guess one serving has around 250 calories, 8g of fat, 10g of protein, and 35g of carbs. You’ll also get a good dose of fiber! Enjoy!
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Moroccan Chickpea Soup
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and hearty soup with chickpeas and Moroccan spices.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more.
- Pour in vegetable broth and add chickpeas and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cilantro, salt, and pepper.
- Serve hot.
Notes
- Adjust the amount of cayenne pepper to your preference.
- Serve with a dollop of yogurt or a squeeze of lemon juice.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Moroccan, Chickpea Soup, Soup, Vegan, Vegetarian, Healthy