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Moroccan Chick Pea Soup

Moroccan Chick Pea Soup recipe image
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. It’s an excellent make-ahead meal that tastes even better the next day as the flavors meld together. Serve it with crusty bread for dipping or a simple side salad.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 2003.0
Dietary: Vegan
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
  • 2 tablespoon Safflower oil
  • 2 Carrots, grated
  • 2 Cloves Garlic, minced
  • 1 Med Onion, chop fine (1/2 c)
  • 15 ounce Can Chick Peas, rinse,draine
  • 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. 1
    Heat the safflower oil in a 4-5 quart saucepan over medium heat.
  2. 2
    Add the grated carrots, minced garlic, and chopped onion to the pan.
  3. 3
  4. 4
    While the vegetables cook, place the rinsed chickpeas, 1 cup of vegetable stock, tahini, and lemon juice into a food processor.
  5. 5
    Puree the chickpea mixture until smooth and creamy.
  6. 6
  7. 7
    Stir in the remaining 2 cups of vegetable stock, ground cumin, black pepper, thyme leaves, turmeric, and cayenne pepper.
  8. 8
    Bring the soup to a simmer, then reduce heat to low.
  9. 9
    Cover and cook for 5 minutes to allow flavors to meld and heat through.
  10. 10
    Stir in the chopped fresh parsley just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2003.0kcal
% Daily Value *
Total Fat 189.4g292%
Saturated Fat 28.2g141%
Cholesterol 0.0mg0%
Sodium 55.0mg3%
Total Carbohydrate 62.2g21%
Dietary Fiber 23.7g95%
Sugars 25.3g
Protein 21.4g43%

* 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

Storage: This soup stores well in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Variations: You can substitute olive oil for safflower oil if preferred. For added texture and sweetness, finely chop 1 medium sweet red pepper and sauté it with the carrots, onion, and garlic.

Garnish Ideas: Top with toasted sesame seeds, minced scallions, finely chopped tomatoes, or herbed garlic croutons for extra crunch. A drizzle of extra virgin olive oil or a squeeze of fresh lemon also enhances the flavor.

Texture Tip: If the soup is too thick after adding the puree, add a little more vegetable stock or water to reach your desired consistency.

Keywords: moroccan, chickpea, vegan, soup, creamy, tahini, cumin, lemon, garlic, onion, carrot, thyme, spiced, comfort food, dairy-free, healthy, plant-based, warm, hearty, easy
Read it online: https://www.chefs-mate.com/recipe/moroccan-chick-pea-soup-3/