(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Craving something warm, comforting, yet exotic? My Moroccan chickpea tomato soup hits all right notes! This recipe combines aromatic spices, hearty chickpeas, tangy tomatoes, creating a perfect harmony of flavors. Roasting chickpeas adds delightful crunch, elevating texture. Best part? It's quick, easy, nutritious! Whether you're a seasoned cook or kitchen novice, this soup will transport your taste buds straight to Marrakech. Ready to spice up your dinner routine? Let's dive into this mouthwatering Moroccan-inspired creation!
Ingredients for Roasted Moroccan Chickpea Tomato Soup
- Chickpeas: Protein-packed legume that adds texture and heartiness to the soup, also known for its nutty flavor profile.
- Tomatoes: Provides a rich, tangy base for the soup, adding depth of flavor and a hint of sweetness to the dish.
- Onion: Adds a savory sweetness and depth to the soup, enhancing the overall flavor profile with its aromatic qualities.
- Garlic: Infuses the soup with a robust, pungent flavor, elevating the taste and adding a delicious aromatic element.
- Cumin: Earthy and warm spice that brings a distinctive flavor to the soup, enhancing the overall Moroccan-inspired taste.
- Paprika: Adds a smoky sweetness and vibrant color to the soup, complementing the other spices and enhancing the visual appeal.
- Cinnamon: Provides a warm and slightly sweet undertone to the soup, adding a unique flavor twist to the savory dish.
- Vegetable broth: Serves as the liquid base for the soup, infusing it with savory vegetable flavors and enhancing the overall taste.
Read more: Roasted Chickpea Power Bowl Recipe
Kitchen Tools Required
- Baking sheet: For roasting the chickpeas in the oven until crispy.
- Immersion blender: To blend the soup until smooth after cooking the ingredients together.
Roasted Moroccan Chickpea Tomato Soup Recipe
Equipment
- Oven
- Baking Sheet
- Large pot
- Immersion Blender
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1 can diced tomatoes 14.5 oz
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Read more: Roasted Tomato And White Bean Stew Recipe
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas with olive oil, cumin, paprika, and cinnamon. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
- In a large pot, sauté the onion and garlic in olive oil until softened.
- Add the diced tomatoes, vegetable broth, and roasted chickpeas. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes:
Nutrition value:
Keywords:
Read more: Hamburger Casserole Recipe with Tomato Soup
Tips for Making Ahead and Freezing
Make Ahead Instructions
- Prepare the soup as directed, but do not blend it.
- Let the soup cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the soup and blend until smooth.
Freezing Instructions
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- Thaw the soup overnight in the refrigerator before reheating and blending.
One interesting fact about this roasted Moroccan chickpea tomato soup recipe is that adding a splash of lemon juice at the end can enhance the flavors and give the soup a refreshing twist. It's a simple trick that can really elevate the dish!
0 thoughts on “Roasted Moroccan Chickpea Tomato Soup Recipe”