This moroccan chickpea soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
Ingredients For Moroccan tomato chickpea soup Recipe
2 gram large ripe tomatoes/150 cherry tomatoes
1 large white onion chopped finely
Handful of freshly chopped coriander/parsley leaves
As required Salt
150 gram Chickpeas
1 teaspoon freshly crushed black pepper
1 teaspoon less red chilli flakes
handful of freshly chopped kale/baby spinach leaves
4 cup Vegetable Stock
2 tablespoon thick tomato puree
1 small carrot peeled and sliced fine
2 tablespoon cornflour
1 tablespoon minced garlic
1.5 teaspoon grated ginger
2 tablespoon olive oil
Nutrition value
291
calories per serving
12 g Fat12 g Protein32 g Carbs18 g FiberOther
Current Totals
12 g Fat
12 g Protein
32 g Carbs
18 g Fiber
MacroNutrients
Carbs
32 g
Protein
12 g
Fiber
18 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
106 mg
Iron
6 mg
Vitamin A
1253 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
161 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
133 mg
Manganese
2 mg
Phosphorus
191 mg
Selenium
25 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment