Moroccan Spiced Soup

5 minutes
Prep time

15 minutes
Cook time

486 cal.
Per serving

Ingredients for 1

3/4 cup

Crushed tomatoes

1/4

Yellow onion

1/4 clove

Garlic

1/8 cup

Coconut milk

1 tsp

Thyme (fresh)

1/4 cup

Chickpeas (canned)

1 tsp

Cumin (ground)

1 tbsp

Harissa (paste)

1/2 tsp

Paprika

optional

1 tbsp

Cilantro (fresh)

optional

1 tbsp

Goat's cheese

optional

1/2 tsp

Honey

Stovetop, Oven, Pot (small), Aluminum foil, Immersion blender, Knife

Step 1
Preheat the oven to 425°F. Add the drained chickpeas to a parchment-line baking sheet (aluminum foil also works). Add a drizzle of olive oil & half of the thyme. Season with salt & pepper.
Step 2
Mix it all together. Bake for 5-10 min, stirring halfway through. Once crispy, remove from the oven.
Step 3
Peel & mince the garlic & onion.
Step 4
Heat a drizzle of oil in a pot over medium heat. Add the garlic & onion. Cook, stirring for 2 min.
Step 5
Add the cumin, paprika & the rest of the thyme. Stir.
Step 6
Pour in the crushed tomatoes & harissa. Add a bit of honey (optional). Season with salt & pepper. Stir & bring to a simmer. Then reduce the heat to low, cover & simmer for 5 min.
Step 7
Turn off the heat. Add the coconut milk. Purée until smooth & creamy, using an immersion blender. Add a splash of water if too thick!
Step 8
Serve garnished with the crispy chickpeas & a drizzle of olive oil. Top with chopped cilantro & crumbled goat cheese (optional). Enjoy!