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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Moroccan Spiced Chickpea Soup

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This is a remake of an oldie.

Two years ago, I posted this recipe for a Moroccan Chickpea Soup, inspired by this recipe from Dave Lieberman. In that post I also wrote about my love for The Amazing Race, and one of my favorite Trader Joe’s products – Masala Lentil Dip (which was an ingredient in my version of this soup).

Fast forward two years later and…

My husband and I still love The Amazing Race. I mean, what’s not to love? Adventure + Travel are our passions, and The Amazing Race just takes that to a whole new level. Sunday nights are still dedicated to The Amazing Race – that much hasn’t changed.

What has changed is that Trader Joe’s no longer sells the Masala Lentil Dip in my area (and maybe nationwide – I’m not sure). So sad!

Which meant that I had to recreate this soup without my secret ingredient, but still maintain all of the great flavor of the original.

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Thanks to my extensive spice cabinet, I was able to create a version that was even more delicious than the soup I made two years ago!

Note: This recipe was inspired by a recipe from Dave Lieberman, but I’ve made a ton of modifications to make it more flavorful and more healthy –  (I found the Dave Lieberman recipe a bit too bland for my taste! )

The Ingredients

  • 1 Tbsp olive oil
  • 1 large red onion, diced
  • 8 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 1/4 + 1/8 teaspoon cayenne pepper
  • 2 teaspoon sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ras el hanout
  • 1 ( 14.5- ounce) can chopped tomatoes
  • 3 ( 15- ounce) cans chickpeas, drained and rinsed well
  • 1 teaspoon sugar
  • 1 quart vegetable broth
  • Kosher salt & Freshly ground black pepper to taste
  • Optional: Add in 5 oz fresh spinach ( the husband doesn’t like the taste of cooked spinach in soup, so I left this out of my recipe)

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The Directions

Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add all of the spices and saute a minute or so. Add tomatoes.

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Step 2: Add chickpeas, broth, and sugar. Season with salt and fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

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Step 3: Remove soup from heat. Use an immersion/hand blender to blend the soup into a creamy consistency. If you’re adding spinach, stir it in after blending and heat through until wilted, just a couple minutes.

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Step 4: Season again, to taste, with salt and pepper. Serve hot – ladle into bowls and eat with Greek Yogurt, Pita Chips, chopped tomatoes, cilantro, or any other toppings you like!

Or, you can just eat it plain – which is how the husband likes it.

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This soup is hearty and satisfying, and truly is a complete meal. We saved the leftovers for dinner a couple nights later, and it tasted just as good as the first time we ate it when it was reheated!

This recipe makes 6 huge servings of soup. Each serving has 330 calories, 5g fat, 59g carbs, 12g fiber, 3.4g sugar, 12.5g protein.

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Moroccan Spiced Chickpea Soup

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

Calories per serving: 330

Fat per serving: 5g

Nutritional Information Per Serving: 330 Calories, 5g Fat, 59g Carbs, 12g Fiber, 3.4g Sugar, 12.5g Protein.

Ingredients

  • 1 Tbsp olive oil
  • 1 large red onion, diced
  • 8 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 1/4 + 1/8 teaspoon cayenne pepper
  • 2 teaspoon sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp ras el hanout
  • 1 (14.5-ounce) can chopped tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well
  • 1 box baby spinach, chopped fine
  • 1 teaspoon sugar
  • 1 quart vegetable broth
  • Kosher salt & Freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add all of the spices and saute a minute or so. Add tomatoes.
  2. Add chickpeas, spinach, broth, and sugar. Season with salt and fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  3. Remove soup from heat. Use an immersion/hand blender to blend the soup into a creamy consistency.
  4. Season again, to taste, with salt and pepper. Serve hot – ladle into bowls and eat with Greek Yogurt, Pita Chips, chopped tomatoes, cilantro, or any other toppings you like!
http://www.pickyeaterblog.com/moroccan-spiced-chickpea-soup-and-the-amazing-race/

 

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26 responses to “Moroccan Spiced Chickpea Soup”

  1. Paul and I love Amazing Race! Every time we travel and are in a pinch, he hums the theme song.

    As for the chick peas — that is one thing we can both agree on that is both delicious and healthy. I appreciate that it’s in soup-form.

    • Haha!! Omg my husband and I do that too! That is hilarious 🙂 We especially do it when we’re traveling and have flight delays hehe. I’m sure you’ll love this recipe!

    • Totally agree! You can’t really skimp on the oil for baking – but you can use healthy substitutions for part of it like applesauce and other things 🙂

  2. This recipe is screaming my name. I had the good fortune of spending 2.5 weeks in Morocco and absolutely fell in love with the place…a large part due to the food. This soup looks full of flavor and is bursting with good health.

    • Oooh wow – Morocco is on my list of places to visit – I really want to go there! So good to hear that you enjoyed your time there. Enjoy this soup!! It will take you on a trip to Morocco from your kitchen 🙂

  3. This looks delicious and so perfect for the snowy Chicago weather! I usually eat chickpeas in salads but I’ll bet they’re just as good in soups. Thanks for sharing!

    • Aw thank you so much Meredith! It is definitely the perfect winter soup 🙂 I love chickpeas in soup – when they cook long enough they blend up really well. I actually even added them to an asparagus soup and blended the whole thing together – it made the soup feel creamy without adding cream! I’m sure you’ll love this recipe – you’ll have to let me know how it turns out!

  4. I made this tonight, and it was absolutely delicious! I couldn’t find the ras el hanout, but it turned out fantastic nonetheless. I’m snacking on some cold leftovers right now–it’s like a Moroccan gazpacho or hummus. Cold, it thickened up and would be incredible with some carrots or mushrooms dipped in it. Can’t wait to heat it up though and have more in the soup form for lunch tomorrow! Thanks Anjali!

    • Ohh yay! I’m so glad you liked it! And I LOVE your description of it cold – a Moroccan gazpacho or hummus is exactly what it’s like when it’s chilled!

  5. Wonderful recipe. Ever tried to prepare something healthy with green foods like spirulina or barley grass? Please let me know if you do so, I would love to see that too 🙂 Thanks a lot. Best regards.

    • Thanks Martin! I don’t think I’ve ever used those ingredients in a savory dish – but I definitely have in a green smoothie. And I agree, they are nutritional powerhouses!!

    • Thanks so much Jaime!! I love one pot meals too – easy to make, easy to clean up 🙂 I’m sure you will love this recipe!

    • Thanks for sharing Kara! So glad you liked this recipe – I love making roasted garbanzo beans too – your recipe looks great!

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