Moroccan Chickpea Soup
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Print Recipe
Print Recipe |
A hearty chickpea and vegetable soup flavored with toasted spices
| Servings |
| 81 cup servings |
| Servings |
| 81 cup servings |
Ingredients
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground cinnamon
- 1 1/2 Tbsp olive oil
- 1 small onion trimmed and diced 1/4"
- 2 carrots trimmed and diced 1/4"
- 2 celery ribs trimmed and diced 1/4"
- 1 garlic clove peeled and minced
- 4 Tbsp tomato paste
- 4 cups low sodium vegetable broth
- 1 1/3 cups canned chickpeas rinsed and drained
- 3/4 cup canned crushed tomatoes no salt added
- 1 cup potatoes peeled and diced 1/4"
- 3/4 tsp sugar
- 1 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 bay leaf
- 3 1/2 oz fresh baby spinach about 3 cups
- 1 tsp lemon juice
Servings: 1 cup servings
Units:
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Ingredients
Servings: 1 cup servings
Units:
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Instructions
- In stockpot over medium heat, cook paprika, cumin, cayenne pepper and cinnamon, stirring constantly, until aromatic, 20 to 30 seconds.
- Increase heat to medium-high. Heat oil. Add onion, carrot, celery and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in tomato paste.
- Add remaining ingredients except spinach and lemon juice. Bring to a boil. Reduce heat. Simmer until potato is tender, 10 to 15 minutes. Discard bay leaf.
- Add spinach and lemon juice. Cook until heated through. Serve hot.
Nutrition Facts
| Calories | 100kcal |
| Total FatSaturated FatTrans Fat | 3.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 420mg |
| Total CarbDietary FiberSugars | 15g3g5g |
| Protein | 3g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.