This Moroccan Chickpea Soup is a vibrant, comforting bowl of flavor that balances earthy chickpeas with the rich creaminess of tahini and the bright acidity of lemon. Infused with warming spices like cumin, turmeric, and a hint of cayenne, it offers a depth of flavor reminiscent of traditional North African cuisine. The texture is smooth yet hearty, thanks to the pureed chickpea base, while tender carrots and onions provide subtle sweetness and body. Perfect for chilly evenings or a quick weeknight dinner, this vegan soup is naturally gluten-free and packed with plant-based protein. Its simple to assemble, requires minimal hands-on time, and tastes even better the next day as the spices meld together. Serve with crusty bread for dipping or a fresh green salad on the side.
Moroccan Chick Pea Soup
Description
This Moroccan Chickpea Soup is a vibrant, comforting bowl of flavor that balances earthy chickpeas with the rich creaminess of tahini and the bright acidity of lemon. Infused with warming spices like cumin, turmeric, and a hint of cayenne, it offers a depth of flavor reminiscent of traditional North African cuisine. The texture is smooth yet hearty, thanks to the pureed chickpea base, while tender carrots and onions provide subtle sweetness and body. Perfect for chilly evenings or a quick weeknight dinner, this vegan soup is naturally gluten-free and packed with plant-based protein. Its simple to assemble, requires minimal hands-on time, and tastes even better the next day as the spices meld together. Serve with crusty bread for dipping or a fresh green salad on the side.Ingredients
Directions
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In a 4-5 quart saucepan, heat the safflower oil over medium heat.
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Add the grated carrots, minced garlic, and chopped onion to the pan.
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Cook the vegetables, stirring occasionally, until the onions are translucent and carrots are tender, about 5-7 minutes.
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Meanwhile, place the rinsed chickpeas, 1 cup of vegetable stock, tahini, and lemon juice into a food processor.
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Puree the mixture in the food processor until smooth and creamy.
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Stir the pureed chickpea mixture into the saucepan with the sauted vegetables.
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Add the remaining 2 cups of vegetable stock, cumin, black pepper, thyme, turmeric, and cayenne pepper to the pot.
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Stir in the chopped fresh parsley.
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Cover the saucepan and simmer for 5 minutes to heat through and allow flavors to meld.
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Taste and adjust seasoning with salt or additional lemon juice if desired.
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Ladle into bowls and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1994.0kcal
- % Daily Value *
- Total Fat 189.1g291%
- Saturated Fat 28.1g141%
- Cholesterol 0.0mg0%
- Sodium 54.5mg3%
- Total Carbohydrate 60.3g21%
- Dietary Fiber 23.2g93%
- Sugars 24.8g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish options: Toasted sesame seeds, minced scallions, finely chopped tomatoes, or herbed garlic croutons.
Variation: You can substitute olive oil for safflower oil for a different flavor profile.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if the soup has thickened.
