Name: Moroccan Chickpea Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1/2 teaspoon ground ginger; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14.5 oz) diced tomatoes, undrained; 6 cups vegetable broth; 1/2 cup red lentils, rinsed; 1 large carrot, diced; 1/4 cup fresh cilantro, chopped, plus more for garnish; 1 lemon, cut into wedges for serving

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Bloom the spices

Add the cumin, cinnamon, turmeric, and ginger to the pot. Stir continuously for 30 seconds to toast the spices and release their aromas, being careful not to burn them.
Build the soup base

Add the chickpeas, diced tomatoes (with their juice), vegetable broth, red lentils, and diced carrot to the pot. Stir well to combine all ingredients and make sure nothing is sticking to the bottom.
Simmer the soup

Bring the soup to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes or until the lentils are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
Adjust seasoning and finish

Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the chopped cilantro, reserving some for garnish. If the soup is too thick, add more broth or water to reach your desired consistency.
Serve and garnish

Ladle the hot soup into bowls. Garnish with additional fresh cilantro and serve with lemon wedges on the side for squeezing over the soup just before eating to brighten the flavors.

Moroccan Chickpea Soup

Ingredients

Instructions

Nutritional Information