Moroccan Chick Pea Soup

This Moroccan Chick Pea Soup is a comforting bowl of warmth, blending creamy tahini and tender chickpeas with aromatic spices like cumin, turmeric, and a hint of cayenne. The base of sauted carrots, onions, and garlic adds a sweet, savory depth that balances the rich, nutty texture of the blended mixture. Its a hearty, vegan-friendly meal thats perfect for chilly evenings or when you need something nourishing and easy to prepare. Serve it with crusty bread for dipping, or enjoy it as a light yet satisfying lunch. Simple ingredients come together to create a dish that feels both rustic and refined, making it a favorite for weeknight dinners or casual gatherings.

Cuisine: Moroccan

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 2075.2

Dietary: Gluten-free, Vegetarian

Description

This Moroccan Chick Pea Soup is a comforting bowl of warmth, blending creamy tahini and tender chickpeas with aromatic spices like cumin, turmeric, and a hint of cayenne. The base of sauted carrots, onions, and garlic adds a sweet, savory depth that balances the rich, nutty texture of the blended mixture. Its a hearty, vegan-friendly meal thats perfect for chilly evenings or when you need something nourishing and easy to prepare. Serve it with crusty bread for dipping, or enjoy it as a light yet satisfying lunch. Simple ingredients come together to create a dish that feels both rustic and refined, making it a favorite for weeknight dinners or casual gatherings.

Ingredients

2 tablespoon Safflower oil
2 ea Carrots, grated
2 ea Cloves Garlic, minced
1 md Onion, chopped fine
15 ounce Can Chick Peas, drained
3 cup Vegetable stock
1/3 cup Tahini
2 tablespoon Lemon juice
1 tablespoon Chopped fresh parsley
3/4 teaspoon Ground Cumin
1/2 teaspoon Black pepper
1/2 teaspoon Thyme leaves
1/4 teaspoon Powdered tumeric
1/8 teaspoon Cayenne pepper

Directions

1
Heat safflower oil in a large saucepan over medium heat.
2
Add grated carrots, minced garlic, and chopped onion to the pan.
3
Cook vegetables, stirring occasionally, until softened and tender, about 8-10 minutes.
4
While vegetables cook, place drained chickpeas, 1 cup of vegetable stock, tahini, and lemon juice in a food processor or blender.
5
Puree the chickpea mixture until smooth and creamy.
6
Pour the pureed chickpea mixture into the saucepan with the cooked vegetables.
7
Stir in the remaining 2 cups of vegetable stock, ground cumin, black pepper, thyme leaves, turmeric, and cayenne pepper.
8
Bring the soup to a simmer, then reduce heat to low.
9
Cover and cook for 10-15 minutes to allow flavors to meld.
10
Taste and adjust seasoning with salt or extra lemon juice if desired.
11
Ladle soup into bowls and garnish with chopped fresh parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2075.2kcal

% Daily Value *
Total Fat 189.6g292%
Saturated Fat 28.2g141%
Cholesterol 0.0mg0%
Sodium 63.3mg3%
Total Carbohydrate 78.2g27%
Dietary Fiber 24.7g99%
Sugars 25.8g
Protein 24.5g49%

* 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

For a richer flavor, substitute olive oil for safflower oil.

Garnish options include toasted sesame seeds, minced scallions, finely chopped tomatoes, or herbed garlic croutons.

This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if it thickens too much.

If you prefer a smoother texture, blend the entire soup after cooking with an immersion blender.

Keywords: moroccan, chickpea, soup, vegan, creamy, tahini, cumin, turmeric, garlic, onion, carrot, spiced, comfort food, plant-based, quick dinner, warm, healthy, easy recipe, meal prep, gluten-free

Read it online: https://www.chefs-mate.com/recipe/moroccan-chick-pea-soup-2/