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Moroccan Spice Blend adds very flavorful, exotic spice notes to this vegan chickpea soup. Great for healthy, homemade meals, this soup can be prepared in under 30 minutes!
From The Spice & Tea Exchange®1 TBS Organic Extra Virgin Olive Oil2 TBS Moroccan Spice Blend¼ tsp Cinnamon Ground - True CeylonCayenne Pepper Powder, to taste (optional for extra heat)
From the Grocer1 medium onion, chopped2 garlic cloves, minced1 tsp minced ginger1 - 15 oz can diced tomatoes1 quart vegetable broth1 large sweet potato, peeled & chopped2 TBS maple syrup2 - 15 oz cans chickpeas, drained & rinsed2 cups baby spinachCilantro to garnish
HEAT Organic Extra Virgin Olive Oil in a large pan. Add onion, garlic, and ginger. Sauté until onions are translucent. Add Moroccan Spice Blend, Cinnamon Ground - True Ceylon, and Cayenne Pepper Powder. Continue sautéing until fragrant (about an additional minute).ADD tomatoes, vegetable broth, sweet potato, and maple syrup. Simmer, covered for 12-14 mins or until potato is fully cooked.STIR in chickpeas and baby spinach. Simmer 2-3 mins, until spinach is wilted.SERVE. Garnish with cilantro. *For additional nutritional value, you may also choose to add lentils, carrots, butternut squash, raisins, dried apricots, or any other favorite items!
Yield: 3-4 servings Total Time: 30 mins Prep: 10 mins Cook: 20 mins
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