I don’t think that I’ve mentioned this on Scissors & Sage before, but beyond my work as a music therapist, I’m also part-time at a home and garden store outside of Philly called terrain. I was hired as a seasonal nursery associate, and have been really enjoying my time there.
Over the weekend, terrain had its holiday open house–a huge event that kicks of the season with festivities for all. I decided to enter myself into the employee soup competition with an original recipe for Moroccan chickpea soup. Although it didn’t win, I do think that it’s worth sharing here. Many people enjoyed it for its spicy kick and flavorful ingredients. It’s a recipe that I know I’ll come back to several times this winter.
It’s worth noting that this recipe happens to be vegetarian, vegan, and gluten free. Perfect for most any food restriction! I hope that you enjoy it, and that it warms your bones. It just got really cold in Philly.
Moroccan Chickpea Soup
Prep time: 15 minutes | Cook time: 1 hour | Yields: 4 quarts
- 4 carrots, diced
- 2 Yukon gold potatoes, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 32 oz canned chickpeas, drained and rinsed
- 3/4 cup liquid from a can of chickpeas
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/4 tsp paprika
- 1/4 tsp freshly ground coriander
- 64 oz vegetable broth
- 28 oz canned diced tomatoes
- 1 tbs tomato paste
- zest of 1/2 a lemon
Heat olive oil over medium heat in a large pot. Add onions and garlic, and sauté until cooked. Add spices and toast, stirring continuously. Deglaze using one cup of vegetable broth.
Add carrots and potatoes, and cook for five minutes. Add liquid from the chickpea can, and cook for five additional minutes.
Add diced tomatoes and cook for five minutes. Stir in tomato paste. Add remaining vegetable broth and bring to a boil. Reduce to a simmer, and cover for 15 minutes.
Add chickpeas and lemon zest, and simmer for a final 5-10 minutes. Enjoy immediately, or refrigerate in an airtight container for up to five days.
From Scissors & Sage