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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: Instant Pot Tomato Basil Soup 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:
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!
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