Moroccan Chickpea Soup

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Not only is this Moroccan chickpea soup comforting to eat, the aromas of cooking it will fill up your whole house. Many different spices are used to make this soup, including cinnamon and paprika. The combination of tomatoes and chickpeas blended into a creamy texture will excite your taste buds to the max. A fresh herb like cilantro makes a beautiful topping, and adds yet another dimension of taste to this dish.

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Moroccan Chickpea Soup

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 13.5 oz can chickpeas, drained
  • 1 13.5 oz can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper

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Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and garlic and cook 7 minutes, stirring occasionally.
  3. Add the spices and stir for 30 seconds.
  4. Add the chickpeas, tomatoes and broth and bring to a boil.
  5. Simmer for 30 minutes, then cool to room temperature.
  6. Blend the soup until creamy in a Magic Bullet pitcher.
  7. Rewarm in the pot and serve.

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Makes 2 servings

 

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