Moroccan Chicken & Vegetable Soup with Chickpea Croutons
Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.
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Ingredients
Chickpea croutons
- 1½ cups cooked chickpeas or 1 15-oz BPA-free can, drained and rinsed, patted dry
- 1½ tbsp coconut oil
- Pinch sea salt
- ¼ tsp ground cumin
- 1/8 tsp ground cinnamon
- Pinch ground ginger
Soup
- 2 tbsp coconut oil
- 2 stalks celery, diced
- 1 carrot, diced
- 1 yellow onion, diced
- 1¼ tsp ground turmeric (TRY: Simply Organic Ground Turmeric Root)
- ¾ tsp each ground ginger and cinnamon
- 1/2 tsp ground cumin
- Pinch ground black pepper
- 1 18-oz jar unsalted diced tomatoes (with juices)
- 1 tsp sea salt + additional to taste
- 2 sweet potatoes, peeled and diced (about 1 lb)
- 6 cups low-sodium chicken or vegetable broth, or as needed
- 2 cups diced or shredded cooked chicken
- ¼ cup each chopped fresh cilantro and flat-leaf parsley
- 3 cups lightly packed fresh spinach leaves
- 1 lemon, cut into wedges
Preparation
- Prepare chickpeas: Preheat oven to 400°F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tbsp oil and pinch salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown. (If a few pop, that’s OK!)
- Turn oven off. Toss chickpeas with ¼ tsp cumin, 1/8 tsp cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
- Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.
- Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.
- Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.
Nutrition Information
- Serving Size 1/6 of soup
- Calories 342
- Carbohydrate Content 34 g
- Cholesterol Content 40 mg
- Fat Content 12 g
- Fiber Content 7 g
- Protein Content 25 g
- Saturated Fat Content 8 g
- Sodium Content 507 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g