Moroccan Chickpea Soup [Vegan]0

Hearty, easy-to-make and delicious Moroccan Chickpea soup This dish is infused with the amazing flavors of Moroccan cuisine
Moroccan Chickpea Soup [Vegan]

Cooking Time




  • 1 tablespoon olive oil
  • 1 Small Onion, finely chopped
  • Pinch of sugar
  • 2 Garlic cloves, finely minced
  • 1/4 teaspoon Hot Paprika
  • Pinch of Saffron, crumbled
  • 1/8 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cumin
  • 1 15-ounce can Chickpeas, drained and rinsed
  • 2 Medium Red Potatoes, unpeeled and cut into 1/2-inch dice
  • 1 Small Tomato, chopped
  • 2 tablespoons tomato paste
  • 2 1/2 cups Vegetable Stock or Water
  • 2 tablespoons Parsley or Mint, minced
  • To taste Salt & Pepper
  • To serve Lemon wedges



  1. In a large saucepan; heat the olive oil on medium-high heat Add onions, sugar and pinch of salt and cook till onion is softened, about 3~4 minutes Stir in garlic, paprika, saffron, ginger, cumin and cook for about 30 seconds
  2. Stir in the chickpeas, potatoes and the stock/ water Bring the mixture to a boil, lower the heat, cover and cook for 10~12 minutes or until the potatoes are tender
  3. Next add the tomato paste, chopped tomatoes and cook for another 5~8 minutes If the soup looks too thick, add more water as needed
  4. Mash the potatoes with the back of a wooden spoon to thicken the soup
  5. Take the soup off the heat and add the chopped herbs Taste and adjust the seasoning Serve hot with lemon wedges


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Moroccan Chickpea Soup [Vegan]0

Read original article at One Green Planet >