It’s Soup Season

As the temperatures continue to drop, who else is always craving soup?

What about when you want homemade soup, but you’re short on time?

This Gimme Some Oven Moroccan chickpea soup is the perfect recipe to keep handy and quickly whip up when you need a boost of warmth and veggies! It’s super simple (yup, it will be ready in about 20 minutes), tastes delicious and ideal for lunch or dinner – plus you probably have most of the ingredients already on-hand or you can easily improvise, as this recipe is definitely foolproof! I loved enjoying it alongside a salad, a piece of avocado toast/garlic bread or cheese and crackers.

Enjoy and happy soup season 🙂

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 1 large carrot, peeled and diced
• 4 cloves garlic, peeled and minced
• 4 cups vegetable stock
• 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained
• 1 (15-ounce) can fire-roasted diced tomatoes (or regular works great, too!)
• 3 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of crushed red pepper flakes, to taste
• Kosher salt and black pepper, to taste
• 3 cups roughly-chopped kale leaves or baby spinach
• chopped fresh cilantro and fresh lemon wedges, for serving

---

Instructions

1. Heat oil in a large stockpot over medium-high heat.  Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  (To save time, mince the garlic while the onion is cooking.)  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.)
2. Reduce heat to medium-low, and stir in the chopped kale or spinach.  Continue simmering for 3 minutes until the kale/spinach has slightly softened.
3. Taste and season with your desired amount of salt and pepper.  (I used a generous pinch of each.)
4. Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.