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Moroccan Soup

A comforting Moroccan Soup filled with rich flavors and textures, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Moroccan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups carrots diced
  • 1 cup zucchini diced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
  3. Stir in the ground cumin, coriander, cinnamon, and paprika.
  4. Add the canned diced tomatoes to the pot.
  5. Pour in the vegetable broth and bring the mixture to a simmer.
  6. Add the chickpeas, carrots, and zucchini to the pot.
  7. Allow the soup to simmer for about 20 minutes.
  8. Season with salt and pepper to taste, then ladle the soup into bowls.
  9. Garnish with fresh cilantro before serving.

Notes

For an extra kick, add a pinch of cayenne pepper when adding the spices.