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🍽️ Moroccan vegetable soup with chickpeas

249 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 garlic cloves
• 3 stalks celery
• 2 red chili peppers
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 0.5 tsp cinnamon
• 400 g chopped tomatoes (can)
• 200 g potatoes (1 large potato)
• salt
• pepper
• 400 g chickpeas (can; drained weight)
• 50 g baby spinach
• 1 handful parsley
• 1 organic lemon (zest and juice)
• 1 l water

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Wash the celery stalk and cut it into small cubes.
3. 3. Cut the chili peppers in half lengthwise.
4. 4. Remove the seeds from the chili peppers.
5. 5. Wash the chili peppers and chop them finely.
6. 6. Heat the oil in a pot.
7. 7. Sauté the onion, celery, and garlic cubes for 5 minutes over medium heat.
8. 8. Add the chili pepper, tomato paste, and spices.
9. 9. Cook the mixture for another 4 minutes.
10. 10. Add the tomatoes and the water.
11. 11. Bring the mixture to a boil.
12. 12. Peel the potato and wash it.
13. 13. Cut the potato into coarse cubes.
14. 14. Add the potato cubes to the pot.
15. 15. Season the soup with salt and pepper.
16. 16. Let the soup simmer for 20 minutes over low heat.
17. 17. Rinse the chickpeas.
18. 18. Drain the chickpeas.
19. 19. Wash the spinach.
20. 20. Stir the chickpeas and spinach into the soup.
21. 21. Let the soup simmer for another 5 minutes.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Chop the parsley leaves finely.
25. 25. Add the parsley to the soup.
26. 26. Grate the zest of the lemon.
27. 27. Squeeze the juice of the lemon.
28. 28. Season the soup with the lemon zest, lemon juice, salt, and pepper.
29. 29. Fill the soup into bowls.
30. 30. Serve the soup.

Nutrition per serving

• kcal: 249
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 31 g