Moroccan Chickpea Soup
Warm, spiced chickpea and vegetable soup with tomato and warming Moroccan spices. Ready in 20 minutes — no long simmers, all one pot.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 10g
comfortwholesomemoroccanvegetarianveganchickpeastenderhearty
Ingredients
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium, diced zucchini
- 1 tsp each (or 1 tbsp Moroccan spice blend) cinnamon, cumin, and smoked paprika
- ½ cup, chopped dried apricots
- 1 whole (juiced at end) lemon
Instructions
- 1
Heat olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add onion and garlic, stirring until fragrant and softened, about 2 minutes.
- 3
Stir in cinnamon, cumin, and paprika, cooking for 30 seconds until fragrant.
- 4
Add broth, tomatoes, chickpeas, zucchini, and apricots. Bring to a simmer.
- 5
Simmer 8–10 minutes until zucchini is tender and flavors meld.
- 6
Squeeze lemon juice over top, season with salt and pepper, then serve hot.
Tools you’ll need
- large pot (5-quart)
- wooden spoon
- can opener
- chef's knife
- cutting board
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