
Very easy

Moroccan Spiced Soup
5 minutesPrep time
15 minutesCook 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
Utensils
Stovetop, Oven, Pot (small), Aluminum foil, Immersion blender, Knife
recipe
- 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!