Name: Moroccan Chickpea Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 tablespoons of olive oil; 1 small white onion, finely chopped; 2 teaspoons of maple syrup; 4 cloves of garlic, minced; 1/2 teaspoon of cumin; 1/2 teaspoon of ground ginger; 1/2 teaspoon of paprika; 2 15-ounce cans of chickpeas, drained and rinsed; 4 cups of vegetable broth; 1 pound of baby red potatoes, cut into bite sized pieces; 1 15-ounce can of diced tomatoes; 1 medium zucchini, cut into bite sized pieces; 1/4 cup of freshly chopped herbs (I used a mixture of parsley and mint)

Description

Moroccan Chickpea Soup- this vegetarian soup is healthy, heart, and very filling! It’s easy to throw together and is great for meal prep!

Scale

Ingredients

1 1/2 tablespoons of olive oil
1 small white onion, finely chopped
2 teaspoons of maple syrup
4 cloves of garlic, minced
1/2 teaspoon of cumin
1/2 teaspoon of ground ginger
1/2 teaspoon of paprika
2 15-ounce cans of chickpeas, drained and rinsed
4 cups of vegetable broth
1 pound of baby red potatoes, cut into bite sized pieces
1 15-ounce can of diced tomatoes
1 medium zucchini, cut into bite sized pieces
1/4 cup of freshly chopped herbs (I used a mixture of parsley and mint)

Instructions

Heat the olive oil in a large pot over medium heat. Add in the onion, maple syrup, and 1/2 teaspoon of salt. Cook for about 5 minutes or until the onion becomes translucent.
Stir in the garlic and spices and cook for an additional minute.
Stir in the chickpeas, zucchini, potatoes, tomatoes (including their juices), and broth. Bring to a simmer and cook, stirring a few times, for 20 minutes or until the potatoes begin to soften.
To make the soup a bit creamier, mash some of the potatoes pieces against the side of the pan and stir in.
Before serving, mix in the herbs and season to taste with salt and pepper. ENJOY!