When I’m trying to eat a little healthier, soups are one of my favorite things to make. They’re a perfect way to make veggies extra flavorful. I’ve been playing around with spices lately and I decided to bite the bullet and buy saffron. Do you know how much saffron costs?! I try to keep our grocery budget in check, so this was definitely a splurge. If you don’t have any saffron, don’t fret. You can make this moroccan chickpea soup without it. But, if you do have a pinch in your pantry, this recipe is worth it!
This recipe is adapted from the America’s Test Kitchen Vegetarian Cookbook
- 2 tbsp olive oil
- 1 medium white onion
- 1/2 lb red potatoes
- 1/2 tsp salt
- 1 tsp minced garlic
- 1/2 tsp hot paprika
- 1/4 tsp crushed saffron threads
- 1/4 tsp ground ginger
- 2 (15oz) cans of chickpeas
- 1 (14oz) can of diced, fire roasted tomatoes
- 3 1/2 cups vegetable broth
- Heat the olive oil in a large pot.
- Dice the onion and add to the pot with the oil.
- Cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
- While that cooks, dice the red potatoes into 1/2 inch pieces. (You don’t need to peel them.)
- Add in the salt, garlic, paprika, saffron, and ginger.
- Cook for an additional 3 minutes.
- Add in the tomatoes, chickpeas, potatoes, and vegetable broth and simmer for about 20 minutes until the potatoes are soft.
- Serve immediately or let the flavors meld together for a while and then reheat and eat when you’re ready!
It’s been a chilly spring so far here in Richmond so this soup hit the spot last weekend. I had a lazy Sunday morning so it was fun to spend it in the kitchen, smelling this delicious soup.
This moroccan chickpea soup is vegan and gluten free and the leftovers reheat really well so it’s a great thing to make on Sunday and pack for lunch the rest of the week. This recipe makes 4 large servings, but you could add in a salad or a sandwich and split it up into smaller servings.
I have a feeling this is a soup I’ll be making even when the weather warms up!
Alex and I spent the weekend New York City so I’ll be sharing a recap of some of my favorite spots on Wednesday! We ate so much good food, I think I need some of this soup to reset my system back to normal! But hey, when in New York, right?