Moroccan Chickpea Soup
Dec 30, 2022 ● By Gwen Eberly
Photo Credit Gwen Eberly
This flavorful vegan
soup is bursting with nutrition. Rich in fragrant anti-inflammatory spices of
cinnamon and turmeric and packed with protein thanks to the quick-cooking red
lentils and chickpeas, it’s sure to satisfy. Add rice or rice vermicelli
noodles and to make it an even heartier meal.
YIELD:
4 Servings
3 Tbsp Olive oil
1 onion, finely
chopped
1 small celery rib
(including leaves), finely chopped
1 large carrot, diced
1 tsp turmeric
1 tsp black pepper
½ tsp cinnamon
1 (28 oz)
can petite diced tomatoes
1 (16 oz) can
chickpeas, drained*
⅔ cup fresh cilantro, chopped
4 cups vegetable
broth
1 cup red lentils
2 cups kale, thinly
sliced
½ cup fresh flat-leafed
parsley, chopped
Sea salt to taste
Lemon wedges
(optional)
Heat
oil in a 4-quart Dutch oven or heavy saucepan. Cook chopped onion, celery and
carrot over moderate heat until soft, stirring occasionally. Add turmeric,
pepper and cinnamon and cook for three minutes.
Stir
in tomatoes, chickpeas, cilantro, vegetable broth and lentils. Bring to a boil,
then reduce heat and simmer, uncovered, until lentils are tender; about 35
minutes.
Stir
in kale and cook an additional five minutes, or until kale is wilted. Stir in
parsey and salt to taste.
Serve
with lemon wedges and leftover chopped cilantro or parsley, if desired.
*Option: Use dried chickpeas
to replace the canned. Soak 1½ cups
dried chickpeas in water overnight. Drain, rinse and cook in about eight cups
of water until tender, about 1½ hours.
Recipe and photo
courtesy of Gwen Eberly, a Lancaster, PA-based Montessori art teacher and chef
who teaches cooking to kids and teens at Zest! Cooking School in Lititz, PA.
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