20-Minute Moroccan Chickpea Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
small
white onion, peeled and diced
-
1
large
carrot, peeled and diced
-
4
cloves
garlic, peeled and minced
-
4
cups
vegetable stock
-
2
15-ounce cans
chickpeas (garbanzo beans), rinsed and drained
-
1
15-ounce can
fire-roasted diced tomatoes
-
3
tablespoons
tomato paste
-
1
teaspoon
ground cumin
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
pinch
crushed red pepper flakes
-
to taste
Kosher salt and black pepper
-
3
cups
roughly-chopped kale leaves or baby spinach
For serving
-
to taste
chopped fresh cilantro
-
as needed
fresh lemon wedges
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add diced onion and carrot, sauté for 5 minutes until soft and translucent.
- Add minced garlic and sauté for 1 more minute until fragrant.
- Stir in vegetable stock, chickpeas, diced tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, then bring to a simmer.
- Reduce heat to medium-low and stir in chopped kale, simmer for 3 minutes until slightly softened.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro and lemon wedges.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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