Moroccan Chickpea Soup
An easy and comforting soup with warming Moroccan flavours
Servings: 6
Calories: 235kcal
Equipment
- Instant Pot
Ingredients
- 3⁄4 cup dried chickpeas or: 1 ¾ cup cooked
- 2 large potatoes peeled and chopped
- 1⁄2 cup halved black olives
- 1 small onion diced
- 2 tomatoes diced
- 1 rib celery diced
- 1⁄4 cup chopped parsley
- 4 cups veggie stock
- 1⁄4 teaspoon all spice
- 1 teaspoon smoked paprika
- 2 teaspoon turmeric powder
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground corriander
- 1⁄2 teaspoon cayenne powder
- 1 teaspoon fine sea salt
- 2 cups chopped fresh spinach
- 1 Tablespoon lemon juice
Instructions
- Instant Pot:
- Add the chickpea to your Instant Pot and cover with water.
- Cook on high pressure for 15 minutes, then quick release and drain the water.
- Add the potatoes, black olive, onion, tomatoes, celery and parsley to the pot along with the spices and salt and the stock.
- Cook on high pressure for 10 minutes and then quick release.
- Add the lemon juice and chopped spinach then stir until the spinach has just wilted.
- Remove about a half cup of stock and a couple of potatoes to whiz up with a stick blender to thicken the soup up a bit before adding back to the soup.
- Stove top:
- Add a small amount of oil to a soup pot and heat over medium heat.
- Saute the celery and onions until they become translucent.
- Add the potatoes, cooked chickpeas, black olives, parsley, stock and spices to the pot.
- Cover and simmer until the potatoes are tender, about 15 minutes.
- Add the lemon juice and the chopped spinach, then stir until the spinach wilts.
- Remove about a half cup of stock and a couple of potatoes to whiz up with a stick blender to thicken the soup up a bit before adding back to the soup.
Nutrition
Calories: 235kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 1222mg | Potassium: 993mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2162IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg