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–+ servings

Spicy Moroccan Chickpea and Tomato Soup

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Rett Soup
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 2 tablespoons fresh cilantro, chopped

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the cumin, smoked paprika, cayenne pepper, and cinnamon and cook for 1 minute until the spices smell fragrant.
  • Add the chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
  • Season with salt and pepper. Stir in the lemon juice right before serving.
  • Ladle the soup into bowls and top each portion with chopped cilantro.

merknader

If the soup thickens too much after sitting, add a splash of extra vegetable broth when reheating. For milder heat, cut the cayenne in half while keeping the other spices the same. Leftovers store well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Cutting Board, Knife