Moroccan Chickpea and Potato Soup
Ali Segersten
Today I offer you an easy, warming soup recipe from my cookbook, The Whole Life Nutrition Cookbook. This is by far one of my family's favorite recipes. I probably make it about twice a week! My seven-year old loves to pack this soup in her lunch. Of course anything with curry and potatoes is sure to please her!
My children adore chickpeas (otherwise known as garbanzo beans). They even eat them plain for breakfast with cooked quinoa and a sprinkling of sea salt.
I have more Phase 2 Elimination Diet recipes to share in a few days. But for now enjoy this very flavorful vegetarian soup recipe (or cook it up for your children).
Moroccan Chickpea and Potato Soup
This recipe called for cooked chickpeas. Using precooked beans instead of incorporating the method of cooking beans into the recipe is easier for most folks who would like to use canned beans, or for those who like to cook up a big pot of chickpeas for various uses, such as for freezing, making hummus, or creating different main dish recipes. Serve with a crusty whole grain (GF) baguette and a large green salad for a balanced meal.
- Heat a 6 to 8-quart pot over medium heat. Add olive oil, then add onions and salt; sauté for 5 to 10 minutes or until very soft.
- Then add the garlic, spices, carrots, and potatoes and sauté for a few minutes more.
- Then add water (or bean cooking liquid or a combo of both), cooked chickpeas, tomato paste, and salt.
- Bring to a boil then reduce heat and simmer, covered, for about 45 minutes or until vegetables are tender.
- Once veggies are very tender, remove from heat and add lemon juice and parsley. Taste and add more salt and pepper if needed.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support
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