Moroccan Chickpea and Lemon Couscous Soup
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
368 kcal
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Course
Soup
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Cuisine
Middle Eastern
Moroccan Chickpea and Lemon Couscous Soup
Description
The soup starts with sautéing onion, garlic, and a blend of warming spices in olive oil, including cumin, paprika, cinnamon, turmeric, and cayenne pepper. Tomato paste and dry white wine deepen the base flavor. Carrots and chickpeas are added with vegetable broth and diced tomatoes, simmered to develop richness.
Meanwhile, lemon couscous is prepared separately by boiling water with lemon juice and salt, then stirring in couscous and lemon zest before fluffing. The soup is partially pureed with an immersion blender to retain some texture, then finished with butter, lemon juice, and zest for brightness. Serving the soup with lemon couscous topped with fresh mint adds textural contrast and a refreshing herbal finish.
This combination delivers a balanced medley of savory, citrusy, and mildly spicy flavors typical of Moroccan-inspired cuisine. The soup and couscous together provide a filling and aromatic meal.
Ingredients
- 2 tablespoons olive oil
- 1 whole onion chopped
- 2 whole garlic minced, large cloves
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Turmeric ground
- 1/8 teaspoon cayenne pepper
- 1/2 cup white wine dry
- 2 whole carrot peeled and chopped
- 2 cups chickpeas if canned, drain and rinse, cooked or canned
- 4 cups vegetable broth
- 14.5 ounces diced tomatoes (1 can)
- 1 tablespoon butter or use non-dairy butter substitute or olive oil to make vegan/pareve
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
Lemon Couscous Ingredients
- 2 cups water
- 1 tablespoon lemon juice fresh
- 1/4 teaspoon kosher salt
- 1 cup couscous for vegan, choose a vegan couscous, dry uncooked
- 1/2 teaspoon lemon zest
- mint thinly sliced, for garnish, fresh
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes.
- Add white wine and reduce until almost completely evaporated.
- Add carrots and chickpeas, stirring to combine with spices.
- Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.
- While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.
- Once soup finishes simmering, remove from heat. Using a hand held immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.
Notes
- This recipe requires a large soup pot, a small covered saucepan for the couscous, and an immersion blender to partially puree the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 1965mg | 82% |
| Potassium | 260mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 53mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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