Moroccan Tomato Chickpea Soup

This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
Moroccan Tomato Chickpea Soup
This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
Steps
- 1
Soak the Chikpeas overnight. boil it until tender the next day (you can skip this step if using canned peas)
- 2
Rinse thoroughly and chop the tomatoes fine
- 3
Chop the kale/spinach leaves if desired
- 4
Strain the water from the chickpeas once boiled
- 5
Heat oil in a heavy bottom saucepan
- 6
Add the garlic, ginger and carrot
- 7
On Low heat sauté until the garlic change colour
- 8
Add the boiled chickpeas, tomatoes and onion
- 9
Sauté for 2 minutes
- 10
Add the tomato purée,salt. mix well
- 11
Add the vegetable stock now and let it come to a boil
- 12
Reduce heat and cook covered
- 13
Make a slurry of cornflour and 2 tablespoon water
- 14
Once the carrot is softened and the soup reduced a bit, stir in the cornflour slurry(optional)
- 15
Mix well and let the soup simmer until thick
- 16
Lastly add the kale/spinach leaves and the seasonings
- 17
Mix well and let the soup simmer for a while before turning off the heat
- 18
That’s it! our chickpea tomato soup is ready to be served
- 19
Divide the soup in serving bowls, garnish with coriander leaves and enjoy while warm with breads of your choice.
- 20
Bon Apetit!
- 21
Tip:cornflour is used to thicken the soup a bit. If you like a liquidy/watery consistency, skip using cornflour
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