Moroccan Vegetable and Chickpea Soup

This hearty vegetable soup is perfect for winter. Its spicy and satisfying and hits all the right spots. It can be easily made in just a few minutes after a long work day. All you need is a few ingredients and some prep time. I will say, we used homemade vegetable broth and homemade chickpeas that we prepped over the weekend. But you can use canned chickpeas and boxed vegetable broth. Although, if you are interested – I highly recommend checking out Bon Appetit’s Chickpea Recipe. Ever since we tried these, we haven’t been able to go back to the canned chickpeas.

Ingredients:

  • Zucchini (2, chopped into 1/2 pieces)
  • Yellow Squash (2, chopped into 1/2 inch pieces)
  • Onion (1, finely chopped)
  • Celery (3 stalks, finely chopped)
  • Carrot (2 small, peeled and finely chopped)
  • Garlic (12-14 cloves finely chopped)
  • Lemon (1)
  • Chickpeas (If using canned -1 can, if using BA’s recipe above – 1.5 cups)
  • Vegetable broth (3 cups)
  • Harissa (2-3 teaspoons)
  • Olive oil
  • Salt
  • Coriander Powder (2 teaspoons)
  • Cumin (1 teaspoon)

Recipe (4 servings)

  1. Heat 2 tablespoons of olive oil in a large pot on medium high heat. When the oil is hot, add the onion, carrot, and celery and cook until translucent. This should take about 6-7 minutes. Add the garlic next and cook for about a minute.
  2. Next add your spices – coriander, cumin, and harissa paste. Adjust amount of harissa based on how spicy you like your foods.
  3. Next add the zucchini and yellow squash and cook until slightly softened. About 4-5 minutes. Be sure to be stirring about once every minute so that the vegetables on the bottom don’t burn.
  4. Next add the chick peas and follow by adding the broth.
  5. Turn the heat down to medium-low and let simmer on a gentle heat for about 10-12 minutes to allow the vegetables to cook and soak in the flavors.
  6. Once you feel like the vegetables are tender and nicely cooked, turn the heat off. Add the juice of one lemon and season with salt to taste.
  7. Serve in a large bowl and enjoy! This soup tastes even better the next day and it also freezes really well.

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