-
10
minPrep Time -
30
minCook Time -
40
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Moroccan Chickpea and Spinach Soup is a hearty, nourishing, and flavorsome dish that combines the robust flavors of Morocco with the healthful benefits of chickpeas and spinach. Laden with spices such as cumin, coriander, and turmeric, this soup offers a vibrant tapestry of flavors, enriched with the umami depth of tomato paste and the zesty brightness of lemon juice. A touch of harissa adds a gentle heat, marrying well with the creamy chickpeas and tender spinach. This soup is not only a comforting bowl of warmth but also a tribute to the simplicity of Moroccan cuisine, where each ingredient plays a pivotal role in creating a harmonious and balanced dish. Suitable for a cold winter’s evening or as a nourishing meal year-round, this vegan recipe promises to delight the senses and nourish the body.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 tablespoon tomato paste
- 1 tablespoon harissa
- 4 cups vegetable broth
- 1 can (14 oz) chickpeas, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 4 cups baby spinach
- 2 tablespoons lemon juice
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
- Stir in cumin, coriander, turmeric, and cinnamon, cooking for 1 minute.
- Add tomato paste and harissa, stirring to combine.
- Pour in vegetable broth, chickpeas, and diced tomatoes. Bring to a simmer and cook for 20 minutes.
- Stir in spinach and lemon juice, cooking until spinach is wilted. Season with salt and pepper.
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Arab, Cuisines, Dairy-Free, Lunch, Quick & Easy, Savory, Soups | No Comments » on Moroccan Chickpea and Spinach Soup