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Moroccan-Style Chickpea Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can 28 oz diced tomatoes
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 2 cups fresh kale chopped
  • 1/2 teaspoon salt
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 6-7 minutes until golden and softened.
  2. Add garlic, cumin, cinnamon, turmeric, and cayenne pepper. Stir constantly for 1 minute until fragrant.
  3. Add diced tomatoes with their juices, chickpeas, and vegetable broth. Stir well to combine all ingredients.
  4. Bring soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
  5. Add chopped kale and salt, stirring until kale is wilted, about 3-4 minutes.
  6. Taste and adjust seasonings as desired. Serve hot with fresh cilantro garnish.