20-Minute Moroccan Chickpea Soup
This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
Bahan-bahan
6 porsi
Langkah-langkah
- Heat oil in a large stockpot over medium-high heat. Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. (To save time, mince the garlic while the onion is cooking.) Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer. (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.)
- Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.
- Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)
- Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
💰 Estimasi Harga
Total Bahan
Rp 3.950
Rp 3.950
Per Porsi
Rp 658/porsi
Rp 658/porsi
🏠 Lebih Hemat
~Rp 7.900 dari beli jadi!
~Rp 7.900 dari beli jadi!
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Subtotal |
|---|---|---|
| olive oil | 1 tablespoon | - |
| small white onion | 1 | - |
| large carrot | 1 | - |
| garlic | 4 cloves | - |
| vegetable stock | 4 cups | - |
| 2 | - | |
| 1 | - | |
| tomato paste | 3 tablespoons | Rp 3.600 |
| ground cumin | 1 teaspoon | Rp 350 |
| ground cinnamon | 0.5 teaspoon | - |
| ground ginger | 0.5 teaspoon | - |
| pinch of crushed red pepper flakes | - | - |
| Kosher salt and black pepper | - | - |
| roughly-chopped kale leaves or baby spinach | 3 cups | - |
| chopped fresh cilantro and fresh lemon wedges | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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