Description
Discover how to make a delicious Moroccan Chickpea Soup that is hearty, flavorful, and perfect for any occasion. Try our easy recipe today!
Ingredients
- 2 Tbsp vegetable oil (30 ml)
- 1 medium onion, finely diced
- 225 g carrots, peeled and finely diced (about 2 cups)
- 2 large celery ribs, finely diced
- 4 garlic cloves, grated
- 2 Tbsp (30 ml) tomato paste
- 1 1/2 tsp (8 ml) ground cumin
- 1 1/2 tsp (8 ml) ground cinnamon
- 1 1/2 tsp (8 ml) smoked paprika
- 150 g split red lentils (about 3/4 cup)
- 25 l vegetable stock (5 1/4 cups (1260 ml))
- 125 g baby spinach leaves (about 4 cups)
- 400 g can chickpeas, drained (about 2 cups)
- Juice of 1 lemon
- Salt to taste
Instructions
- Warm the vegetable oil on medium heat in a large, sturdy pot. Introduce the onion, allowing it to soften slightly for around 3 minutes.
- Incorporate the carrots and celery, letting them cook for a few minutes.
- Add the garlic, tomato paste, cumin, cinnamon, and smoked paprika, stirring them together for a brief period.
- Mix in the lentils and pour in the vegetable stock.
- Increase the heat to bring the mixture to a boil, then reduce it to maintain a lively simmer, cooking uncovered until the lentils are tender, roughly 12 to 15 minutes.
- Transfer about one-third of the soup into a small saucepan and blend until smooth with a handheld blender. (If using a countertop blender, ensure the soup has cooled before blending.)
- Pour the blended part back into the main pot.
- Warm the soup again, add the spinach, and cook until it wilts.
- Gently fold in the chickpeas.
- Adjust the seasoning with lemon juice and salt to your preference.
- Optionally, serve with additional harissa on top if desired.
Notes
- Blend more of the soup for a smoother texture before adding spinach and chickpeas.
- Adjust seasoning with lemon juice and salt before serving to enhance flavors.
- For extra heat, top with a dollop of harissa when serving.
