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–+ servings

Moroccan Chickpea and Roasted Vegetable Soup

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Rett Soup
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 2 cans (15 oz each) low-sodium chickpeas, drained and rinsed
  • 2 carrots, peeled and chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 sweet potato, peeled and cubed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • Juice of 1 lemon
  • Fresh cilantro, for garnish

fremgangsmåte
 

  • Preheat the oven to 425°F. Spread the carrots, zucchini, red bell pepper, sweet potato, and onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with cumin, smoked paprika, turmeric, and cinnamon. Toss to coat evenly.
  • Roast the vegetables for 25 minutes until the edges begin to brown and the pieces soften.
  • While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  • Pour in the low-sodium vegetable broth and add the drained chickpeas. Bring the mixture to a gentle simmer.
  • Add the roasted vegetables to the pot. Continue simmering for 10 minutes to let the flavors combine.
  • Remove the pot from heat and stir in the lemon juice. Ladle into bowls and top with fresh cilantro.

merknader

Roast the vegetables until the sweet potato edges caramelize slightly for deeper flavor without added salt. If the soup thickens after storage, loosen it with a splash of broth when reheating. Leftovers keep well in the fridge for three days and freeze nicely for up to two months.
Course: Soup
Cuisine: Moroccan
Equipment: Baking sheet, Large pot, Knife