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Roasted Moroccan Chickpea Tomato Soup Recipe Roasted Moroccan Chickpea Tomato Soup Recipe

Recipe

Roasted Moroccan Chickpea Tomato Soup Recipe

Written by: Lucas Johnson

This Moroccan Chickpea Tomato Soup is my go-to comfort food. Roasted chickpeas, warm spices, and a hearty tomato base - it's a flavor-packed dish that warms you from the inside out.

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Delve into the spice-filled kitchens of Morocco right from your own home with this Roasted Moroccan Chickpea Tomato Soup Recipe. I've added a fun twist to traditional soup recipes - roasting chickpeas first. Roasting these little gems transforms them into crispy, flavorful stars. Combined with the comforting warmth of tomatoes, onions, and a blend of spices, this soup is an aromatic adventure waiting to happen. Trust me, after the first taste, you'll be hooked! Let me guide you through this tantalizing journey of flavors. Let's get started!

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.

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.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Olive oil
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chickpeas with olive oil, cumin, paprika, and cinnamon. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
  3. In a large pot, sauté the onion and garlic in olive oil until softened.
  4. Add the diced tomatoes, vegetable broth, and roasted chickpeas. Bring to a simmer and cook for 15-20 minutes.
  5. Use an immersion blender to blend the soup until smooth. Season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 40 g | Protein: 10 g | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 10 g | Sugar: 8 g | Calcium: 120 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

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!

Frequently Asked Questions

FAQ:
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you will need to soak and cook them before adding them to the soup.
How can I make this soup spicier?
To make the soup spicier, you can add a pinch of cayenne pepper or red pepper flakes to the soup while it simmers.
Can I freeze this soup?
Yes, you can freeze this soup in an airtight container for up to 3 months. Just thaw and reheat before serving.
Can I substitute the vegetable broth with chicken broth?
Yes, you can substitute vegetable broth with chicken broth if you prefer the flavor of chicken in the soup.
How long will this soup last in the refrigerator?
This soup will last in the refrigerator for 3-4 days when stored in an airtight container.

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