Moroccan Chickpea Soup
This flavorful vegan soup is bursting with nutrition. Rich
in fragrant anti-inflammatory spices of cinnamon and turmeric and packed with
protein thanks to the quick-cooking red lentils and chickpeas, it’s sure to
satisfy. Add rice or rice vermicelli noodles to make it an even heartier meal.
Yield: 4 servings
3
Tbsp olive oil
1
onion, finely chopped
1
small celery rib (including leaves), finely chopped
1
large carrot, diced
1
tsp turmeric
1
tsp black pepper
½
tsp cinnamon
1
(28 oz) can petite diced tomatoes
1
(16 oz) can chickpeas, drained*
⅔
cup fresh cilantro, chopped
4
cups vegetable broth
1
cup red lentils
2
cups kale, thinly sliced
½
cup fresh flat-leafed parsley, chopped
Sea
salt to taste
Lemon
wedges (optional)
Heat oil in a 4-quart Dutch oven or heavy saucepan. Cook
chopped onion, celery and carrot over moderate heat until soft, stirring
occasionally. Add turmeric, pepper and cinnamon and cook for 3 minutes.
Stir in tomatoes, chickpeas, cilantro, vegetable broth and
lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils
are tender; about 35 minutes.
Stir in kale and cook an additional 5 minutes, or until kale
is wilted. Stir in parsley and salt to taste.
Serve with lemon wedges and leftover chopped cilantro or
parsley, if desired.
*Option: Use dried chickpeas to replace the canned. Soak 1½
cups dried chickpeas in water overnight. Drain, rinse and cook in about 8 cups
of water until tender, about 1½ hours.
Recipe and photo courtesy of Gwen
Eberly. Eberly is a Lancaster, Pennsylvania-based Montessori art teacher and
chef who teaches cooking to kids and teens through Zest! cooking school, in
Lititz, PA. Follow her on Instagram or connect at [email protected].
