Moroccan Chickpea and Vegetable Soup - Vegan
The Moroccan Chickpea and Vegetable Soup, or as we like to call it, the Moroccan Harvest Harmony Soup, offers a delightful blend of flavors and textures. This hearty soup features nutrient-rich chickpeas, vibrant carrots, and the magical touch of Ras El Hanout spices that transport you straight to North Africa. Beautifully complemented by the freshness of kale and the zesty kick of lemon, every spoonful promises a comforting and replenishing experience.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons Ras El Hanout
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 large sweet potato, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup kale, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
- 1/2 lemon, lemon, juiced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add the minced garlic, sliced carrots, and celery. Cook for another 4-5 minutes, stirring occasionally.
- Stir in the ground cumin, ground coriander, Ras El Hanout, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the cubed sweet potato, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
- Reduce the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
- Stir in the chopped kale and cook for another 5 minutes until wilted.
- Add the chopped fresh cilantro, salt, pepper to taste, and the juice of half a lemon. Stir well.
- Serve hot with crusty bread or over a bed of couscous.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 40g | Protéines: 8g | Fat: 9g | Sucre: 10g
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