This Moroccan-style chickpea and cauliflower soup is a vegan friendly version of this traditional soup. Cauliflower adds a meaty texture and soaks up so much of the beautiful flavours. Seasoned with smoked paprika and cinnamon and loaded with chickpeas, this fragrant dish is hearty, satisfying and flavorful. Serve with fresh squeezed lemon and cilantro or parsley.
Flavorful and fragrant Moroccan-style chickpea and cauliflower Soup
Today’s recipe is one that makes me smile. If you’ve yet to enjoy a savory dish spiced with cinnamon, you must try this recipe. The fusion of flavours is outstanding…this recipe is so good!
Chickpeas are the star of this dish, with their perfect size, taste and outstanding nutrition. Serve with fresh squeezed lemon and cilantro or parsley.
This version of Moroccan chickpea soup is:
- contains fiber and protein
- flavorful & fragrant
- hearty & satisfying
- freezer friendly
Cauliflower for a meaty texture
Cauliflower florets adds a meaty texture. Plus, cauliflowers neutral taste soaks up so much flavour which makes this Moroccan chickpea soup somewhat better the next day.
Reduce the amount of broth for a stew consistency
You can reduce the amount of broth by a ½ a cup for a more stew-like consistency. Chickpeas add protein and fiber which, in turn, makes this soup quite substantial already, along with all the cauliflower.
Storing Moroccan-style Chickpea and cauliflower Soup
When it comes to meal prep, you can double this recipe and cook it in a larger pot. Let the soup cool to room temperature and portion some in freezer safe containers or bags. The soups will last about 2-3 months frozen.
Defrost the soup overnight in the fridge and then place it in a soup pot, stirring occasionally, to reheat it. Moreover, you can skip the fridge defrosting and simply place the frozen soup directly into a soup pot. Reheat it over low until defrosted, stirring occasionally. Always bring the soup to a simmer, stirring occasionally, to ensure it’s thoroughly heated.
MOROCCAN-STYLE CHICKPEA and CAULIFLOWER SOUP
This Moroccan chickpea and cauliflower soup is in a league of its own. Cauliflower adds a meaty texture and soaks up so much flavour. Seasoned with smoked paprika and cinnamon and loaded with chickpeas, this dish is hearty, satisfying and so flavorful. Serve with fresh squeezed lemon and cilantro or parsley.
- 1 tbsp olive oil
- ½ large yellow onion chopped
- 2 cloves garlic chopped
- 1 medium medium carrot chopped
- 2 stalks celery chopped
- 1 heaping cup cauliflower cut into small florets
- 2 tsp ground cumin
- ½ tsp cinnamon
- ⅛ tsp cayenne pepper
- ½ tsp smoked paprika
- 2 ½ cups vegetable broth
- 1-14 oz can diced tomatoes or use fresh chopped tomatoes
- 2 cups cooked chickpeas rinsed and drained
- Salt + Pepper to taste
- Juice of 1 lemon
- fresh cilantro or parsley for garnish
In a large pot, over medium heat the oil and add the onion, celery, carrot, cauliflower and garlic. Saute until the vegetables are softened (about 10 minutes). Stir in the spices and cook for another 2 minutes.
Increase the heat to medium high. Add in the vegetable broth, tomatoes and chickpeas and bring to a boil. Reduce the heat and simmer for approx. 10 minutes. Season with salt and pepper.
Serve with fresh squeezed lemon juice and diced parsley or cilantro.