Moroccan Chickpea Soup (Meatless Monday)
Moroccan Chickpea Soup (Meatless Monday) requires roughly 22 minutes from start to finish. For $1.14 per serving, you get a soup that serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 124 calories, 6g of protein, and 6g of fat per serving. This recipe from The Saucy Southerner has 203 fans. Head to the store and pick up garlic, edamame, ground pepper, and a few other things to make it today. It will be a hit at your Autumn event. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Moroccan Carrot Salad with Oranges Dates and Almonds (Meatless Monday), Meatless Monday: Bittman’s VB6 Chickpea Ratatouille, and Meatless Monday: Mushroom Hot And Sour Soup are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 17 minutes
Ingredients:
1 -15 ounce can chickpeas, drained and rinsed
1 -10 ounce can diced tomatoes with green chilies
½ cup diced celery
1 cup frozen shelled edamame
2 cloves garlic, minced
2 teaspoon ground cumin
salt and ground black pepper, to taste
zest and juice of half a lemon ( 1½ tablespoons juice, ½ tablespoon zest)
1 tablespoon olive oil
1 cup diced onion
2 cups vegetable stock (or water)
½ cup diced sweet bell peppers (I used red, orange and yellow)
Equipment:
sauce pan
Cooking instruction summary:
In a large saucepan, over medium heat, add the oil and allow to heat.Add the onion, celery and sweet bell pepper and saute for about 5 minutes, or until softened.Add the garlic and cumin and continue to saute for another 2 minutes.Increase the heat to medium-high and add the stock (or water), chickpeas and tomatoes; simmer for about 8 minutes.Add the edamame, lemon juice, salt and ground black pepper and simmer for another couple of minutes.Sprinkle with lemon zest and serve hot.
Step by step:
1. In a large saucepan, over medium heat, add the oil and allow to heat.
2. Add the onion, celery and sweet bell pepper and saute for about 5 minutes, or until softened.
3. Add the garlic and cumin and continue to saute for another 2 minutes.Increase the heat to medium-high and add the stock (or water), chickpeas and tomatoes; simmer for about 8 minutes.
4. Add the edamame, lemon juice, salt and ground black pepper and simmer for another couple of minutes.Sprinkle with lemon zest and serve hot.
Nutrition Information:
covered percent of daily need
