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Moroccan Chickpea and Spinach Soup

  1. Home
  2. Moroccan Chickpea and Spinach Soup
  • 10
    min
    Prep Time
  • 30
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
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    Moroccan Chickpea and Spinach Soup

    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

    • 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

    Steps:

    1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
    2. Stir in cumin, coriander, turmeric, and cinnamon, cooking for 1 minute.
    3. Add tomato paste and harissa, stirring to combine.
    4. Pour in vegetable broth, chickpeas, and diced tomatoes. Bring to a simmer and cook for 20 minutes.
    5. Stir in spinach and lemon juice, cooking until spinach is wilted. Season with salt and pepper.

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    Vegor “The scientist”

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