Moroccan Chick Pea Soup
Description
This Moroccan Chickpea Soup is a comforting, plant-based dish that balances earthy legumes with bright acidity and warm spices. The base of sautéed carrots, onions, and garlic provides a sweet, savory foundation, while pureed chickpeas and tahini create a naturally creamy, rich texture without any dairy. Aromatic ground cumin, thyme, and a touch of cayenne pepper add depth and a gentle kick of heat. Finished with fresh lemon juice, this soup is vibrant yet soothing, making it perfect for chilly evenings or as a hearty lunch.Ingredients
Directions
-
Heat the safflower oil in a 4-5 quart saucepan over medium heat.
-
Add the grated carrots, minced garlic, and chopped onion to the pan.
-
Sauté the vegetables, stirring occasionally, until they are tender and fragrant, about 5-7 minutes.
-
While the vegetables cook, place the rinsed chickpeas, 1 cup of vegetable stock, tahini, and lemon juice into a food processor.
-
Puree the chickpea mixture until smooth and creamy.
-
Pour the pureed chickpea mixture into the saucepan with the sautéed vegetables.
-
Stir in the remaining 2 cups of vegetable stock, ground cumin, black pepper, thyme leaves, turmeric, and cayenne pepper.
-
Bring the soup to a simmer, then reduce heat to low.
-
Cover and cook for 5 minutes to allow flavors to meld and heat through.
-
Stir in the chopped fresh parsley just before serving.
Nutrition Facts
Servings 5 quarts
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Sodium 150mg7%
- Total Carbohydrate 25g9%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
