One of my favorite go-to chefs for healthy, spice-filled, tasty recipe ideas is Rebecca Katz. This is a recipe that I adapted from her cookbook, The Healthy Mind Cookbook.
A critical piece to any healthy meal planning system is having go-to resources for new recipe ideas. And Rebecca Katz is definitely one of those resources for me. I encourage you to check out the recipes on her website and in her cookbooks to garner more inspiration.
This month I’m featuring recipes that are favorites in my house. Our all-time favorite meal (grown-ups and kids alike) is my Roast Chicken and Herb Potatoes with Kale Salad. This soup is next up on that list. I hope your family enjoys it as much as mine.
Moroccan Chickpea and Veggie Soup
- 2 Tbsp extra-virgin olive oil
- 2 small (or 1 large) yellow onions, diced
- 1 fennel bulb, diced small
- 2 celery stalks, chopped
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes
- 1 large carrot, peeled and diced small
- 2 large garlic cloves, minced
- 6 cups vegetable broth
- 2 cans chickpeas, drained and rinsed
- 1.5 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- pinch of saffron
Step 1: Heat the oil in a soup pot over medium heat, then add the onions, fennel, and celery and saute until golden (~6 mins).
Step 2: Add the sweet potato and carrot and saute another 3 minutes.
Step 3: Add the garlic & spices, combine thoroughly, cook for ~1 min.
Step 4: Pour in 1/2 cup of the broth to deglaze the bottom of the pot.
Step 5: Add the chickpeas and remaining broth.
Step 6: Bring to a boil, then reduce to low, cover, and simmer for at least 15 minutes.
Step 7: Ladle 4+ cups of the soup into a blender and process until smooth, then return to the pot and stir into the rest of the soup.
Optional: squeeze 1/4 of a lemon into each bowl of soup and garnish with cilantro or mint. Enjoy Warm!!