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Moroccan Chickpea Soup

This soup has warm, developed seasonings in a fragrant broth, and filled withhearty beans and sweet potatoes - one of my all-time favorite soups. It's so delicious you may want to double the batch.
Course entree, Main Course, Soup, stews
Keyword black beans, chickpeas, gingerbread, lentils, moroccan, sweet potatoes
Servings 4 -5 servings (consider doubling!)

Ingredients

  • 2-3 tbsp water to saute
  • 1 tsp cumin seed
  • 1 tsp ground cumin
  • 1 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • 1/2 tsp ground turmeric
  • 1 tsp dried basil
  • 1 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 1/2 cup diced onions
  • 3-4 medium-large cloves garlic minced or grated
  • 4 cups bite-sized cubes yellow or orange-fleshed sweet potato
  • 1 can 14 oz chickpeas, rinsed and drained
  • 1 can 14 oz black beans or kidney beans, rinsed and drained (or more chickpeas)
  • 1 cup dry red lentils rinsed and drained
  • 3 cups vegetable stock
  • 3 1/2 cups water
  • 1 1/2 tbsp freshly grated ginger

Instructions

  • In a large pot over medium heat, add the water with the spices, salt, and pepper.
  • Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
  • Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.
  • Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
  • Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
  • Add fresh ginger, stir through, and serve. (See tip for adding greens)

Notes

Tip: Want to sneak in some extra vitamins? Try a Greens Boost! Just before you serve the stew, stir in a handful or two of baby spinach. As soon as the spinach wilts from the heat of the soup (which only takes a minute!), it's ready to eat.