Swich | Recipes - Moroccan-Style Chickpea Soup
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Moroccan-Style Chickpea Soup

Chickpeas in a tomatoey, cumin- and coriander-infused broth, finished with lemon and mint, is the mini-vacation from the everyday you need right now. You’ll build flavor by sautéing aromatics, then let the spices bloom as the soup simmers before brightening it all with a fresh herb and citrus finish.

Serves 1 | Active Time: 35 minutes | Total Time:
Serves 1 | Active Time: 35 minutes | Total Time:
Step 1: Make the Chili
  • 3⁄4 yellow onion chopped (≈3⁄4 cup)
  • 4 1⁄2 cloves garlic minced (≈1 1⁄2 tablespoons)
  • 1 1/2 cups low-sodium vegetable broth
  • 1 1⁄2 (15-oz) cans chickpeas undrained
  • 1 1⁄2 (15-oz) cans low-sodium fire-roasted diced tomatoes with their juices
  • 3 tablespoons dates chopped
  • 1 tablespoon ground cumin
  • 1 1⁄2 teaspoons ground coriander
  • 2 1⁄4 oz baby spinach (≈3 cups)
  • 1 1⁄2 tablespoons fresh lemon juice
  • 3 tablespoons fresh mint chopped (divided)
  • freshly ground black pepper

SAUTÉ ONIONS & GARLIC
In a stockpot over medium heat, cook onions and garlic, stirring occasionally, for 3 minutes. Add vegetable broth 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

SIMMER SOUP
Add remaining broth, undrained chickpeas, fire-roasted tomatoes with their juices, dates, cumin, and coriander to pot. Increase heat to high, cover, and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, 15 minutes.

FINISH SOUP
Stir in spinach, lemon juice, and 1 1⁄2 tablespoons mint; cook until spinach has wilted, 1 to 2 minutes. Season with salt and pepper to taste.

SERVE
Sprinkle with remaining 1 1⁄2 tablespoons mint and serve with lemon wedges.

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