Moroccan Chickpea and Couscous Soup
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Cook
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
- 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.