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- 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 red bell pepper, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon ground cinnamon - ½ teaspoon smoked paprika - ½ teaspoon cayenne pepper - Salt and pepper to taste - 1 cup spinach, chopped - Fresh cilantro or parsley for garnish - Lemon wedges for serving This soup is rich in flavor and packed with nutrients. Chickpeas provide protein and fiber, making it filling. The diced onion and garlic add a nice base. Carrots and red bell peppers bring sweetness and color. Diced tomatoes add acidity, balancing the dish. The spices make this soup special. Ground cumin and coriander give it warmth. Cinnamon adds a hint of sweetness, while smoked paprika gives depth. Cayenne pepper gives a kick, but you can adjust it to your taste. Fresh ingredients, like spinach and herbs, finish the soup nicely. They add color and freshness. The lemon wedges give a zesty touch. Squeeze them in just before you eat for a bright flavor. This combination of ingredients makes Moroccan Chickpea Soup a hearty and healthy meal. You can customize the spices and fresh ingredients to your liking. Enjoy making this easy dish! - Heat olive oil in a large pot. - Sauté the diced onion until translucent. In a large pot, heat one tablespoon of olive oil over medium heat. I find that olive oil gives the best flavor. Once hot, add the diced onion. Cook until it turns translucent, which should take about 3-4 minutes. This step builds a great base for our soup. - Stir in garlic, carrot, and red bell pepper. - Add spices and cook until fragrant. Next, add two cloves of minced garlic, one diced carrot, and one diced red bell pepper to the pot. Stir everything together and cook for about five minutes. The veggies will soften and release their flavors. After that, add the spices: one teaspoon of ground cumin, one teaspoon of ground coriander, half a teaspoon of ground cinnamon, half a teaspoon of smoked paprika, and half a teaspoon of cayenne pepper. Stir continuously for about one minute. This will make your kitchen smell amazing! - Pour in diced tomatoes and vegetable broth. - Add chickpeas and let simmer for 20 minutes. Now it’s time to pour in one can of diced tomatoes and four cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Add one can of drained and rinsed chickpeas. Let it simmer for 20 minutes. This allows all the flavors to blend together nicely. - Stir in chopped spinach and season with salt and pepper. - Serve hot with garnishes. After 20 minutes, add one cup of chopped spinach to the pot. Cook for an additional five minutes until the spinach wilts. Finally, season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley. Don’t forget a wedge of lemon on the side for a burst of flavor! - Adjust spice levels to taste. If you love heat, add more cayenne. If you prefer milder flavors, use less. - Use fresh or canned chickpeas. Canned chickpeas save time, but fresh ones add a great texture. - Drizzle with olive oil before serving. This adds a nice sheen and rich flavor. - Garnish with fresh herbs. Cilantro or parsley brighten the soup and add a fresh taste. - Add a splash of lemon juice. This gives the soup a zesty kick that lifts the flavors. - Experiment with different greens. Try kale or Swiss chard for a new twist. {{image_2}} You can change the veggies in this soup. Try adding zucchini or sweet potatoes for more flavor. They cook well and add great texture. You could also switch to chicken or beef broth. This swap will give the soup a deeper, richer taste. Feel free to experiment with what you have on hand. Just remember to adjust the cooking time if you add more dense vegetables. Want to spice things up? Add harissa for a nice kick. This chili paste brings heat and a unique flavor. You can also try using different dried herbs. Herbs like thyme or oregano can change the soup's taste. This gives you a chance to explore various flavors. Don't be afraid to mix and match until you find what you like best. Make this soup fit your diet. You can easily make it gluten-free by checking the broth. Use a gluten-free broth to keep it safe. If you want a vegan option, skip the chicken or beef broth. Stick with vegetable broth and all the veggies. You can also replace any allergens with safe alternatives. This way, everyone can enjoy the soup without worry. To store leftover soup in the fridge, let it cool first. Then, pour the soup into an airtight container. Seal it well to keep out air. Your soup will stay fresh for about 3 to 4 days. When you want to reheat it, pour it into a pot over low heat. Stir it often until it’s warm. You can also use a microwave. Just heat it in short bursts, stirring in between. This keeps the soup from getting too hot in one spot. Freezing Moroccan Chickpea Soup is easy. First, let the soup cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. If using bags, squeeze out the air before sealing. You can also divide the soup into single servings for easy thawing later. This soup can last in the freezer for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. You can reheat it on the stove or in the microwave as mentioned before. Moroccan Chickpea Soup lasts about 3 to 4 days in the fridge. In the freezer, it stays good for about 3 months. Look out for signs that your soup has gone bad. If you see any mold, or if it smells off, it’s best to toss it. Another sign is a change in texture; if it looks too thick or grainy, don’t eat it. Always trust your senses to keep your meals safe. Moroccan Chickpea Soup is a warm, savory dish made with chickpeas and spices. It's rich in flavor and nutrients. The soup features tomatoes, carrots, and bell peppers, making it a hearty meal. It’s easy to prepare and perfect for any time of year. Yes, you can make Moroccan Chickpea Soup ahead of time. It tastes even better the next day as the flavors meld. To prepare it in advance, follow these steps: - Cook the soup completely. - Let it cool to room temperature. - Store it in an airtight container in the fridge for up to three days. - Reheat the soup on the stove and enjoy! You can easily adjust the spice level to suit your taste. If you prefer a milder soup, use less cayenne pepper. Start with a pinch and add more if needed. For more heat, consider adding: - A splash of hot sauce. - A teaspoon of harissa paste. - Extra cayenne pepper as you cook. Moroccan Chickpea Soup pairs well with several side dishes. Here are some tasty options: - Warm crusty bread or pita. - A simple green salad with lemon dressing. - Couscous or rice for a filling meal. - Lemon wedges for extra flavor. Moroccan Chickpea Soup is a warm and tasty dish made from simple ingredients. You begin with chickpeas, onions, vegetables, and spices, all simmered together. By adding fresh greens and lemon, you boost both flavor and health. This soup is easy to customize, so feel free to swap ingredients or adjust spices as you like. In every bowl, you'll find comfort and nutrition. Enjoy your cooking adventure and share this recipe with friends!

Moroccan Chickpea Soup

Warm up with a delicious bowl of Spicy Moroccan Chickpea Soup that’s packed with bold flavors! This easy recipe combines chickpeas, veggies, and a medley of spices for a comforting dish perfect for any day. In just 35 minutes, you can enjoy this hearty and healthy soup garnished with fresh herbs and a squeeze of lemon. Ready to spice up your meal plan? Click through to discover the full recipe and elevate your cooking!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup spinach, chopped

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, diced carrot, and red bell pepper, cooking for another 5 minutes until the vegetables soften.

      Add in the ground cumin, ground coriander, ground cinnamon, smoked paprika, and cayenne pepper. Stir continuously for about a minute until the spices become fragrant.

        Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil.

          Once boiling, reduce heat to a simmer, and add the chickpeas. Allow the soup to simmer for 20 minutes, letting the flavors meld together.

            Stir in the chopped spinach and cook for an additional 5 minutes or until the spinach is wilted.

              Season with salt and pepper to taste.

                Serve the soup hot, garnished with fresh cilantro or parsley and a wedge of lemon on the side for an extra citrus kick.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                    - Presentation Tips: Serve the soup in deep bowls with a drizzle of olive oil and a sprinkle of freshly chopped herbs on top for an inviting look.