Moroccan Chickpea and Vegetable Soup

March 24, 2015

Soups are great all year round, and this Moroccan Chickpea and Vegetable Soup is the perfect example of a soup that is crave-worthy in all the seasons.

2 tablespoons extra-virgin olive oil
2 small yellow onions, diced small
1 fennel bulb, diced small
2 stalks celery, shopped
Sea salt
1 small sweet potato, peeled and cut into 1/2-inch dice
1 carrot, peeled and diced small
1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Pinch of saffron (optional)
6 cups Classic Magic Mineral Broth (page 44) or store-bought organic vegetable broth
4 cups cooked chickpeas, or 2 (15-ounce cans), rinsed
Freshly squeezed lemon juice
Freshly ground black pepper
Grade B maple syrup (optional)
2 tablespoons chopped fresh cilantro, for garnish
1 tablespoon chopped fresh mint, for garnish

Heat the olive oil in a soup pot over medium heat, then add the onions, fennel, celery, and a pinch of salt and saute until golden, about 6 minutes. Add the sweet potato and carrot and saute another 3...
See the full directions on my site

Nutritions

Calories
1116

Sodium
6663mg
277% DV

Fat
40g
61% DV

Protein
51g
103% DV

Carbs
145g
49% DV

Fiber
49g
198% DV