Name: Moroccan Chickpea, Carrot, And Spinach Soup Recipe
Total time: 70 min
Yield: 4
Cuisine: Moroccan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Moroccan Chickpea, Carrot, And Spinach Soup.

How to make Moroccan Chickpea, Carrot, And Spinach Soup Recipe

Molly Stevens

Crawler

Moroccan

<p>Learn how to make Moroccan Chickpea, Carrot, And Spinach Soup.</p>

Vegetarian

Chickpeas

Extra virgin olive oil,  divided,  plus more for drizzling

Medium Carrots,  Chopped

Large yellow onion,  finely chopped

Kosher salt,  divided,  plus more to taste

Garlic Cloves,  Finely Chopped

Ground Cumin

Ground ginger

Ground turmeric

Cayenne pepper,  plus more to taste

Loosely packed fresh spinach,  coarsely chopped

Drain chickpeas, reserving liquid. Taste chickpea liquid to determine if you want to use it for the soup; it should have a mild flavor and no off taste. Pour into a quart-size measuring cup, and add enough water to equal 1 quart. If the bean liquid doesn't taste right to you, discard it, and measure 1 quart cool water. Set aside.

step 1

Heat 3 tablespoons oil in a large heavy-bottomed pot or medium dutch oven over medium. When shimmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 teaspoon salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of pan; add garlic, cumin, ginger, turmeric, cayenne, and remaining 1 tablespoon oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.

step 2

Add chickpeas, reserved 1 quart of bean liquid and water, and remaining 1 teaspoon salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (you should have about 5 1/2 cups of the cooked bean mixture. If needed, add additional water to equal 5 1/2 cups.).

step 3

Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.

step 4

Gradually add spinach in batches, stirring until wilted. Stir in lime juice, and add additional salt and cayenne to taste. Ladle soup into bowls, and drizzle with olive oil.

step 5

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