Healing Moroccan Chickpea Soup

This last week we had a cold front come blasting through with a slight cold to go with it. We needed something warm and healing to bring our bodies back to health. With the wonderful news of having The Artistic Vegan Cookbook translated to French I thought it would be appropriate to begin trying recipes from French speaking areas which is where this soup came in. A fusion of cinnamon, allspice, ginger, pepper, garlic, chili, tomatoes, carrots, chick peas and more create a hearty soup that is full of flavor. My husband and I both found it to be even better on day 2 as the flavors marinated together. 

We served ours with homemade vegan buns which were gluten-free and perfect for dipping into the soup. It created a wholesome, all-in-one meal that was warmly welcomed on such a cold swept day. No matter the weather or if you feel ill or fantastic this soup is bound to make you feel even better. I hope you enjoy this soup!! Love, Christa 

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 6 Bowls
Calories: 335 

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Ingredients

• 2 Tbsp Vegetable Broth or Water 
• 1 Medium Onion - Minced
• 4 Garlic Cloves - Minced
• 1 Inch Knob Fresh Ginger - Minced
• 1 Serrano Pepper - Minced (+ more for spicier)
• 1/2 Cup Finely Chopped Cilantro
• 3 Tomatoes - Diced
• 2 Cups Tomatoes - Diced 
• 1 1/2 Cup Chickpeas (Canned, Drained, Rinsed well or Pre-Soaked & Cooked)
• 1/3 Cup Lentils (Uncooked)
• 1/3 Cup Vermicelli Pasta
• 3 Cups Vegetable Stock
• 3 Cups Water
• 1/4 Cup Gluten-Free All Purpose Flour, diluted in 1/4 Cup Water

Spices:

• 1 tsp Black Pepper
• 1 tsp Ground Cinnamon
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Allspice
• 1/2 tsp Coriander 
• Sea Salt to taste

Directions: 

1. Measure out all the ingredients. Place the spices in a small dish, mix and set aside. Use a food processor to help with processing the vegetables. 
2. Heat 2 Tbsp vegetable broth  or water over medium heat in a pot. Sauté the onions until translucent. Add the carrots and cook for a few more minutes. Then the sorreno pepper, garlic and half of the diced cilantro. Cook for two minutes. Add the spice mixture and mix until fragrant.
3. Add the 3 chopped tomatoes and cook until soft. Add the 2 cups tomatoes, vegetable stock, water and lentils. Simmer for 15 minutes until the lentils are soft. 
4. Add the chickpeas, noodles and flour mixture. (Whisking the water and flour first and adding slowly to thicken the soup.) Serve hot with chopped herbs and your favorite bread or rice. 

Inspired and Adapted by Jenessa's Dinners