A quick and flavorful Moroccan-inspired soup featuring chickpeas and an array of vegetables, simmered in aromatic spices and vegetable broth. Perfect for a comforting and nutritious meal on a busy day.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/4 tsp cayenne pepper. 4 cups vegetable broth. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup diced carrots. 1/2 cup diced bell pepper. 1/2 cup diced zucchini. Salt and pepper, to taste. Fresh cilantro, for garnish. Lemon wedges, for serving.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. For about three to four minutes, until the onion is clear, add the diced onion. After adding the minced garlic, cook for another minute or two. Cumin, coriander, turmeric, cinnamon, and cayenne pepper should all be ground up and added. Mix the onions and garlic together. Add the vegetable broth and tomato chunks. Bring to a low boil. To this mix, add diced carrots, zucchini, bell pepper, and chickpeas. Let the vegetables cook slowly for 10 minutes, or until they are soft. Add pepper and salt to taste. Add fresh cilantro and lemon wedges on top and serve hot.
Prep Time: 10 minutes
Cook Time: 10 minutes
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