Moroccan Chickpea Soup




45 Mins


– 3 tbsp. olive oil – 1 medium onion, peeled and diced – 4 galic cloves, minced – 2 tsp. cumin seeds – 1 tbsp. cinnamon powder – 1 tbsp. cacao powder optional – 1 tbsp. paprika – ½ tsp. red pepper flakes or to taste – 1 can (28 oz.) diced tomatoes – 2 medium sweet potatoes, peeled and cut into small cubes – 2 cans (14.5 oz each can) chickpas, drained – 1 tsp. salt – 6 oz. baby spinach – fresh parsley and lime wedges, to serve

Step 1

First, sauté the onion and garlic in olive oil in a large pot over medium heat for about 5 minutes.

Step 2

Add the spices (cumin seeds, cinnamon, cacao powder, paprika, and red pepper flakes) and cook for 1 minute.

Step 3

Add the diced tomatoes, sweet potatoes, and chickpeas. Fill the empty diced tomato can with clean water and add it to the pot.

Step 4

Add the salt and stir everything. Cover the pot with a lid and simmer for about 25 minutes, until the sweet potatoes are soft.

Step 4

Using an immersion blender, process this soup until about half is pureed. This is done to give a nice consistency to the soup. You can also scoop half of the soup into a blender and puree it there.

Step 5

Lastly, add the spinach and cook for a few more minutes, allowing the spinach to wilt. Taste for the seasonings and adjust, if necessary.

Step 6

Serve with some fresh cilantro or parsley and lime wedges.

This Moroccan Chickpea Soup is the perfect cold-weather dish. Thick and hot and full of flavorful spices, this soup is especially satisfying at the end of a winter's day.

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