Moroccan Chickpea Soup
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 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 3 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 5 minutes, or until kale is wilted. Stir in parsley 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 8 cups of water until tender, about 1½ hours.
Recipe and photo courtesy of Gwen Eberly. Eberly is a Lancaster, Pennsylvania-based Montessori art teacher and chef who teaches cooking to kids and teens through Zest! cooking school, in Lititz, PA. Follow her on Instagram or connect at [email protected].