Moroccan-Style Chickpea Soup
A hearty, spiced vegetable soup that tastes slow-cooked but comes together quickly.
Why This Recipe Works
This hearty soup relies on a potent aromatic base of saffron, cumin, and ginger to deliver deep, complex flavor in less than an hour. Mashing a portion of the potatoes directly into the broth creates a rich, satisfying consistency that perfectly ties the vegetables together.
Instructions
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, sugar, and a pinch of salt and pepper; cook until the onion is softened and just beginning to brown, about 5 to 7 minutes.
Stir in the garlic, paprika, saffron, ginger, and cumin. Cook until the spices are fragrant, about 30 seconds, ensuring they don't scorch.
Add the chickpeas, potatoes, tomatoes with their juice, zucchini, and broth to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low and cook until the potatoes and zucchini are tender, about 20 minutes.
Use a potato masher or a sturdy spoon to gently mash some of the potatoes against the side of the pot to thicken the broth to a rich consistency.
Stir in the fresh herbs and season with additional salt and pepper to taste. Serve hot with lemon wedges for squeezing over each bowl.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The soup can be made 1-2 days in advance. The flavors meld together even more as it sits.
What substitutions can I make?
- hot paprika: regular paprika and a pinch of cayenne
