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!
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This recipe is adapted from the America’s Test Kitchen Vegetarian Cookbook
Ingredients
- 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
Instructions
- 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?
I will forever be a fan of cumin! It adds so much depth and flavor. I guess my Indian roots also contribute to this!
Excited to hear about NYC!
YUM! This looks like the perfect spring soup!!!! I love all spices!
Looks like a delicious soup, even if a little pricey. I tend to stick to basics – black pepper, dill, rosemary and thyme, basil, onion and garlic – but having the different ones on hand can always jazz up an otherwise routine meal!
ooo, this sounds so tasty! i went to Morocco a couple years ago and they SURE love their chickpeas down there haha. Even on their hottest days they’ll be eating soup like this 🙂
I was watching an episode of The Kitchen on Food Network once when Geoffrey Zakarian said you could sub paprika and turmeric for saffron. He’s an Iron Chef so I trust him on that one 🙂 That soup look so so good and I can’t wait to hear about your trip to NYC!
I adore chickpeas, but have never used them as the main bean in a soup before. This sounds like such a delicious soup! It’s 90 here this week but its supposed to rain this weekend, so I just might have to whip this up! 🙂
I’ve been loving anything and everything chickpea lately! I can’t wait to try this 🙂
oh my goodness, that soup looks amazing!! I love making soups at home.
xo,
Angela
This soup sounds amazing. The weather just opened up so it’s pretty warm here, but if it cools down again I’ll be making this.
Wow…this soup looks so hearty and comforting. I love the addition of saffron. It just adds wonderful flavor.
★★★★★
Moroccan is one of those cuisines I really need to explore more; this soup looks like a great place to start; what a gorgeous, hearty soup recipe!
I love chickpeas!! I can eat it in any way it’s made and I have to try it in this soup! Looks so good and the flavors sound amazing together!
★★★★★
What a hearty vegan recipe! I love potatoes and chick peas together.
And I am so excited to hear about your NYC trip – I am heading there very soon!
★★★★★
Delicious! I can’t tell you how important it is to me to find foods that reheat well and are healthy. My idea of cooking is doing a big batch and not worrying for a couple of days. Need to pint his!
★★★★★
Yum! Love me some chickpeas all up in my soup. I may need to add a good chunk of french bread for maximum dippage though 😉
Yum this soup looks delicious! I always like to make soup to get extra veggies into my diet too – so simple and delicious!
My friend’s husband made a fantastic Moroccan stew for us one evening, and I wish I could replicate it! Perhaps I should start with this 😉
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Love this recipe!! I served it over pearl couscous the 1st time but its great by itself!! thank you!!
★★★★★
Yay! I’m so glad you enjoyed it!!