Moroccan Chickpea, Carrot, And Spinach Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and carrots, and sauté until onions are translucent and carrots are slightly tender.
• STEP 2.Add cumin, coriander, paprika, and salt to the pot, and stir to coat the vegetables with the spices.
• STEP 3.Add vegetable broth, chickpeas, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the flavors are well combined.
• STEP 4.Add spinach to the pot and cook for an additional 5 minutes, until wilted.
• STEP 5.Serve the soup hot, garnished with fresh cilantro or parsley, and enjoy!

Cooking Tips

• For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender.
• Feel free to adjust the spices according to your taste preferences. Add more paprika for a smokier flavor or chili powder for some heat.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Serve the Moroccan chickpea, carrot, and spinach soup as a main course with crusty bread or a side dish alongside grilled chicken or fish.
• Garnish the soup with a dollop of Greek yogurt or a squeeze of lemon juice for added freshness.
• This soup is also freezer-friendly. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months.