North African Chickpea Soup
This hearty and flavorful chickpea and vegetable soup is a comforting dish that is perfect for a cozy night in. Packed with wholesome ingredients like carrots, zucchini, and bell peppers, this soup is both nutritious and delicious. The blend of aromatic spices like cumin, turmeric, and cayenne adds a depth of flavor that will warm you from the inside out. A drizzle of olive oil at the end adds a touch of richness to each spoonful. Enjoy this satisfying soup on its own or paired with a side of crusty bread for a complete meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for drizzling
- 1 carrot, finely chopped
- 1/4 yellow onion, finely chopped
- 1 tomato, finely chopped
- 1 small red bell pepper, seeded and finely chopped
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. ground cumin
- 1/4 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 2 cans (each 14 1/2 oz.) chickpeas, drained and rinsed
- 2 small zucchini, chopped
- 5 cups chicken broth
- Freshly ground black pepper, to taste
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium heat, warm the 2 Tbs. oil. When it is hot, add the carrot and onion and saut&#233; until slightly softened, about 3 minutes. Add the tomato, bell pepper, the 1 tsp. salt, the cumin, turmeric and cayenne. Saut&#233; until fragrant, about 1 minute.
- <b>Finish the soup</b>
- Add the chickpeas, zucchini and broth. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the zucchini is tender and the flavors are blended, about 15 minutes. Season with salt and black pepper. Ladle the soup into warmed bowls, drizzle with olive oil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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