Moroccan Tomato Soup

Name: Moroccan Tomato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp extra-virgin olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1 tsp smoked paprika; 28 oz canned crushed tomatoes; 3 cups vegetable broth; 15 oz canned chickpeas, drained; 1/4 cup fresh cilantro, chopped

A rich tomato soup infused with warm North African spices and tender chickpeas for a hearty flavor profile.

40 minEasyServes 4210 cal/serving

MoroccanSoupStovetopVeganVegetarianMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

2 tbsp extra-virgin olive oil
1 large yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp smoked paprika
28 oz canned crushed tomatoes
3 cups vegetable broth
15 oz canned chickpeas, drained
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat.
2

Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger, sauteing for 5 minutes until softened.
3

Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4

Pour in 28 oz canned crushed tomatoes, 3 cups vegetable broth, and 15 oz drained canned chickpeas, then bring to a simmer.
5

Reduce heat to low, cover, and cook for 20 minutes before garnishing with 1/4 cup chopped fresh cilantro.

Questions

How long does Moroccan Tomato Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Moroccan Tomato Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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