{"id":3753,"date":"2024-01-20T20:24:02","date_gmt":"2024-01-20T20:24:02","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3753"},"modified":"2024-02-09T21:32:16","modified_gmt":"2024-02-09T21:32:16","slug":"20-minute-moroccan-chickpea-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/20-minute-moroccan-chickpea-soup\/","title":{"rendered":"20-Minute Moroccan Chickpea Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>20-Minute Moroccan Chickpea Soup<\/span><\/h2>\n
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This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it\u2019s super easy to make, and it\u2019s full of so many rich and delicious flavors.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8<\/span><\/span><\/div>\n\n
Author: <\/span>Ali, at Gimme Some Oven<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
  • 1<\/span> small<\/span> white onion<\/span> peeled and diced<\/span><\/li>
  • 1<\/span> large<\/span> carrot<\/span> peeled and diced<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> peeled and minced<\/span><\/li>
  • 4<\/span> cups<\/span> vegetable stock<\/span><\/li>
  • 2<\/span> (15 oz.) cans<\/span> chickpeas (a.k.a. garbanzo beans<\/em>), rinsed and drained<\/span><\/li>
  • 1<\/span> (15 oz.) can<\/span> fire-roasted diced tomatoes<\/span><\/li>
  • 3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground cinnamon<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> ground ginger<\/span><\/li>
  • pinch<\/span> of crushed red pepper flakes<\/span> to taste<\/span><\/li>
  • Kosher salt and black pepper<\/span> to taste<\/span><\/li>
  • 3<\/span> cups<\/span> roughly-chopped kale leaves or baby spinach<\/span><\/li>
  • chopped fresh cilantro and fresh lemon wedges<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat oil in a large stockpot over medium-high heat. Add onion and carrot and saut\u00e9 for 5 minutes, stirring occasionally, until the onion is soft and translucent. (To save time, mince the garlic while the onion is cooking.)<\/em> Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer. (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.)<\/em><\/span><\/div><\/li>
    • Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.<\/div><\/li>
    • Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)<\/em><\/span><\/div><\/li>
    • Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      This recipe can also easily be made in the slow cooker! \u00a0Just add all of the ingredients, minus the kale,<\/em>\u00a0to a large crock-pot and cook on low for 6-8 hours, or on high for 3-4 hours. \u00a0Then once you\u2019re ready to serve, stir in the kale and let it rest for about 3 minutes. \u00a0And serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3750,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,1715,2694,132,697,1713,1712],"tags":[],"class_list":["post-3753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-gluten-free","category-moroccan","category-soup","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Moroccan-Chickpea-Soup-Recipe-1.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3753"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3753\/revisions"}],"predecessor-version":[{"id":3850,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3753\/revisions\/3850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3750"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}