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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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 200
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
  • Safflower oil
  • Carrots, grated
  • Garlic, minced
  • Onion, chopped fine
  • Chickpeas, rinsed and drained
  • Vegetable stock
  • Tahini
  • Lemon juice
  • Chopped fresh parsley
  • Ground cumin
  • Black pepper
  • Thyme leaves
  • Turmeric powder
  • 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
    Sauté the vegetables, stirring occasionally, until they are tender and fragrant, about 5-7 minutes.
  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
    Pour the pureed chickpea mixture into the saucepan with the sautéed vegetables.
  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 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.

Read it online: https://www.chefs-mate.com/recipe/moroccan-chick-pea-soup-3/