Moroccan Spiced Chickpea Soup with Lemon

Ingredients

• 2 cans Chickpeas
• 1 can Diced tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/4 tsp Cayenne pepper
• 1 juice Lemon
• 2 tbsp Fresh cilantro

Instructions

1. 1Place a large pot over medium heat, approximately 350°F (175°C). Add the 1 tbsp of olive oil and let it warm for about 30 seconds.
2. 2Add the 1 medium onion, cut into 1/2-inch pieces, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 2 cloves of garlic, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to let the garlic burn.
4. 4Stir in the 1 tsp of cumin, 1 tsp of coriander, 1/2 tsp of turmeric, and 1/4 tsp of cayenne pepper. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Add the 1 can of diced tomatoes, undrained, and the 2 cans of chickpeas, drained and rinsed, to the pot. Stir everything together.
6. 6Pour in the 4 cups of vegetable broth. Increase the heat to medium-high and bring the soup to a gentle simmer, which is when small bubbles rise to the surface. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
7. 7Remove the pot from the heat. Stir in the juice of 1 lemon. Taste the soup and add salt and pepper if needed (these are not listed as ingredients, so omit if not available).
8. 8Ladle the soup into bowls. Garnish with the 2 tbsp of fresh cilantro, chopped, and serve immediately.

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