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21) Saffron and Chickpea Moroccan Soup

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • Pinch about 8–10 threads saffron, soaked in 1 tbsp warm water
  • 1 can 15 oz diced tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 2 medium carrots sliced
  • 1 medium potato diced (optional)
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • 2 tbsp chopped fresh cilantro or parsley

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes, then add garlic and spices and cook 1 minute.
  2. Stir in soaked saffron with its water, diced tomatoes, broth, carrots, potato (if using), and chickpeas. Bring to a simmer.
  3. Simmer gently 20–25 minutes until vegetables are tender and flavors meld. Adjust salt and pepper.
  4. Finish with lemon juice and chopped herbs. Serve with crusty bread or toasted pita.