Name: 20-minute Moroccan Chickpea Soup Recipe
Total time: 20 min
Yield: 6
Cuisine: Moroccan

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This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, its super easy to make, and its full of so many rich and delicious flavors.

How to make 20-minute Moroccan Chickpea Soup  Recipe

Crawler

Moroccan

<p>This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, its super easy to make, and its full of so many rich and delicious flavors.</p>

olive oil

small white onion, peeled and diced

large carrot, peeled and diced

cloves garlic, peeled and minced

vegetable stock

cans chickpeas , rinsed and drained

fire roasted diced tomatoes

tablespoons tomato paste

ground cumin

Ground Cinnamon

Ground Ginger

pinch of crushed red pepper flakes

Kosher Salt And Black Pepper

roughly chopped kale leaves or baby spinach

chopped fresh cilantro and fresh lemon wedges, for serving

Heat oil in a large stockpot over medium-high heat. Add onion and carrot and saut for 5 minutes, stirring occasionally, until the onion is soft and translucent. (To save time, mince the garlic while the onion is cooking.) Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer. (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.)

step 1

Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.

step 2

Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)

step 3

Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.

step 4

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