This is one of my favorite soup recipes – it’s light but filling, vegetarian, and made with a unique combination of spices that fill the air with warmth. Cinnamon and cayenne give it a spicy heat, and my favorite part—the raisins—turn into plump little grapes bursting with an unexpected sweetness.
Oh yeah, it’s SO simple to make and healthy too!
Moroccan soup with quinoa + chickpeas, adapted from Women’s Health
Serves 4 or 5
- 3 cups low-sodium vegetable stock
- 1 can (14.5 oz) no salt- added diced tomatoes, with juice
- 1 cup zucchini, sliced into half circles
- 1/2 cup canned chickpeas, rinsed and drained
- 4 artichoke hearts, cut in half (frozen or packed in water and drained) *I left these out
- 1/2 cup quinoa
- 1/4 cup fresh parsley, chopped
- 1/4 cup raisins
- 2 scallions, thinly sliced (including green tops)
- 1/4 t cinnamon
- 1/4 t cayenne
- 1/2 t basil
- 1/2 t oregano
Bring stock plus 1 cup water to a rolling boil. Reduce heat, add remaining ingredients, and simmer uncovered about 10-15 minutes, or until quinoa is just tender (don’t overcook as it will expand as the soup sits). Add salt and pepper to taste, and serve.
As with many soups, it will thicken up over time, and I find it to be especially flavorful after sitting overnight.
This post is linked to My Meatless Mondays,