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Moroccan Chickpea Soup
Level
Easy
Prep
8 minutes
Cook
60 minutes
Servings
Makes 10 servings, about 3/4 cup per serving
Ingredients
  • ¼ cup olive oil
  • 1 large onion, finely chopped
  • 4 large cloves garlic, crushed
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • 3 cans (15 ounces each) chickpeas, rinsed and drained
  • 4 cups reduced-sodium vegetable broth
  • 1 can (14.5 ounces) chopped tomatoes, drained
  • 1 teaspoon granulated sugar
  • 2 small zucchini, chopped (about 1 cup)
  • 2/3 cup (about 5 ounces) baby spinach
Make It
Step 1
Heat oil in large, heavy-duty saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add tomato paste, cinnamon, paprika and turmeric. Cook, stirring frequently, for 3 minutes. Stir in chickpeas, broth, chopped tomatoes and sugar. Bring to a boil. Reduce heat to medium-low and cook for 35 minutes.
Step 2
Scoop out about 1 cup chickpeas from soup; set aside. With a potato masher, mash up the chickpeas in the saucepan. Add whole chickpeas back to soup. Add zucchini to soup.
Step 3
Cook for 15 minutes or until zucchini is al dente.
Step 4
Remove from heat. Stir in spinach.
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