Description
A vibrant Mediterranean soup blending cumin, cinnamon, and cardamom with tender vegetables and chickpeas. Served over couscous, it’s a hearty, plant-based meal bursting with warm spices and umami depth.
Ingredients
1 medium yellow onion, chopped
1 tbsp fresh grated ginger
3 cloves garlic, minced
1 tsp paprika
1 tsp coriander
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp turmeric
1/4 tsp nutmeg
1/2 tsp red pepper flakes
4 cups vegetable broth
1 can chickpeas (15 oz), drained
1 can diced tomatoes (14.5 oz)
1 can artichoke hearts (4 oz)
1/2 cup Kalamata olives, sliced
1 tsp sea salt (adjust as needed)
1 cup couscous, uncooked
Instructions
Heat a large pot over medium heat; add onion and sauté 5 minutes until soft
Add ginger and garlic, cook 2 minutes until fragrant
Stir in all spices (paprika to red pepper flakes); cook 1-2 minutes to bloom
Pour in broth and bring to a boil
Add chickpeas, tomatoes, artichoke hearts, and salt; simmer 10 minutes
Garnish with olives and fresh herbs, if desired
Cook couscous separately (per package instructions) and serve soup over it
Notes
For smokier flavor, use smoked paprika
Swap cardamom with allspice if unavailable
Optional: Top with plain yogurt or a drizzle of olive oil
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg