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roasted-moroccan-chickpea-tomato-soup-recipe

Roasted Moroccan Chickpea Tomato Soup Recipe

This Roasted Moroccan Chickpea Tomato Soup is a flavorful and hearty dish, perfect for a cozy meal. The roasted chickpeas add a delightful crunch and the blend of spices brings a warm, exotic taste.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course, Soup
Cuisine Moroccan
Servings 4 people
Calories 250 kcal

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

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:

This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition value:

Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 120mgIron: 4mg

Keywords:

Keyword Chickpea, Moroccan, Soup, Tomato
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