Vegan Moroccan Chickpea Soup Recipe
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 bell pepper, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp smoked paprika
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
6 cups vegetable broth
Salt and pepper to taste
Zest and juice of 1 lemon
1 cup cooked quinoa (optional)
Fresh cilantro for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional 2 minutes.
Add diced carrot, diced celery, diced bell pepper, ground cumin, ground coriander, ground cinnamon, and smoked paprika. Sauté for 5-7 minutes until the vegetables are softened.
Stir in chickpeas, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
Season with salt and pepper to taste. Add lemon zest and juice. Adjust seasoning if needed.
If desired, stir in cooked quinoa for added texture and protein.
Serve hot, garnished with fresh cilantro.
Non-Vegan Alternative:
For a non-vegan version, you can add 1 cup of shredded cooked chicken during step 3. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to customize the recipe based on your dietary preferences. This Moroccan Chickpea Soup is packed with aromatic flavors and spices, making it a delightful and hearty dish.
