Moroccan Chickpea Soup

Moroccan Chickpea Soup

13 ingredients
173 calories
60 min cook time


13 total
2/3 cup (about 5 ounces) baby spinach
2 small zucchini, chopped (about 1 cup)
1 teaspoon granulated sugar
1 can (14.5 ounces) chopped tomatoes, drained
4 cups reduced-sodium vegetable broth
3 cans (15 ounces each) chickpeas, rinsed and drained
½ teaspoon ground turmeric
½ teaspoon smoked paprika
1 teaspoon ground cinnamon
2 tablespoons tomato paste
4 large cloves garlic, crushed
1 large onion, finely chopped
¼ cup olive oil


Prep: 8
Cook: 60
Wait: 10
Serving: 10
Step 2
Scoop out about 1 cup chickpeas from soup; set aside. With a potato masher, mash up the chickpeas in the saucepan. Add whole chickpeas back to soup. Add zucchini to soup.
Preparation: 5 min
Step 4
Remove from heat. Stir in spinach.
Preparation: 3 min
Step 1
Heat oil in large, heavy-duty saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add tomato paste, cinnamon, paprika and turmeric. Cook, stirring frequently, for 3 minutes. Stir in chickpeas, broth, chopped tomatoes and sugar. Bring to a boil. Reduce heat to medium-low and cook for 35 minutes.
Cooking: 45 min
Step 3
Cook for 15 minutes or until zucchini is al dente.
Cooking: 15 min
Step 5
Let cool for 10 minutes before serving. Season with salt and ground black pepper, if desired.
Waiting: 10 min

Nutrition Information

173 calories per serving
Serving size: 10
7.71g fat
20.79g carbs
6.41g protein
% DV*
Total Fat 8g
Saturated Fat 6g
Cholesterol 0mg
Sodium 465mg
Carbohydrates 21g
Dietary Fiber 6g
Sugars 0g
Protein 6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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