Souper Sunday returns with this Moroccan Chickpea and Couscous Soup! A one pot meal full of zesty and sweet moroccan spices, hearty couscous and a chickpea protein boost. Perfect for lazy winter day when you’re craving a flavorful bowl of soup.
This is the second official Souper Sunday where each Sunday during the winter months, I share a healthy soup recipe. As most of you know, I’m a total soup freak so of there’s any long-standing series I’m going to host on the blog, it will somehow involve soup. Last year’s went off without a hitch and I was so excited to see all of your soup creations.
Check out last year’s Souper Sunday recipes HERE.
There isn’t too much changing about this year’s series. Every Sunday, you get a new soup recipe. All soup recipes are meant to serve a crowd or make for plenty of lunches and dinners throughout the week. This is the main reason I love soup so much; the fact that you can throw a whole bunch of goodness into a pot, let it simmer and then have meals for days is pretty much the ultimate for anyone who is busy and wants to eat healthy.
After last years recipes, I had a small fear that I wouldn’t be innovative enough for this year, but that couldn’t be further from the truth. When I sat down to plan out the calendar, ideas were flowing out of me. I sometimes get stuck when it comes to recipes for you guys, because honestly, I make the same things over and over, but when it comes to soup, I’ll take any opportunity to get creative!
Similar to last year, you can expect that recipes will fall under a variety of diets that suit your lifestyle. While I may not be vegan, gluten-free, paleo or under any label for that matter, I love me some plants and I think we can all agree that we don’t need a label to get our veggies on.
That’s how I feel about this Moroccan Chickpea and Couscous Soup. It’s so flavorful from the Moroccan spices and also has a nice balance of ingredients to make it a full meal in one. It doesnt matter what your diet is with soup this good!
I also wanted to wish you guys a belated National Soup Day! I celebrated yesterday with a bowl of this delicious Moroccan Soup.
I LOVE seeing your SOUPER SUNDAY creations so don’t forget to tag me (@thehealthymaven) and include the hashtag #SouperSunday so I never miss one of your pictures!Print
Moroccan Chickpea and Couscous Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 large bowls
- 1 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 cup diced carrots
- 3 zucchinis or summer squash, sliced
- 6 cups vegetable stock
- 1 28 oz can diced tomatoes
- 1 15 oz can of chickpeas, rinsed and drained
- 1 cup whole wheat couscous
- 1 tsp dried turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp dried ginger
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- Add olive oil to a large stock pot over med-high heat.
- Add in onions and sauté for 3 mins or until translucent.
- Add in garlic cloves and sauté for 1 more minute.
- Add carrots and zucchini/squash and top with vegetable stock and tomatoes.
- Stir in chickpeas and couscous and bring to a boil.
- Add in spices and salt and pepper.
- Once boiling, lower heat to simmer and allow to simmer for 40 mins uncovered.
- Serve warm or store in fridge for up to 1 week.
What’s your favorite soup recipe? Are you excited for Souper Sunday???
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