(Source: Happy Hearted Kitchen)

Spicy Vegan Moroccan Chickpea Soup With Orange Almond Quinoa

by | December 17, 2019

Winter is in full swing, and there is simply nothing better than curling up with a warm bowl of soup on a chilly night. This recipe from Jodi at Happy Hearted Kitchen is not only hearty and comforting —  it has a delightful Moroccan flavor that will bring you back to warmer days

With plenty of spices and a bit of heat, this dish is filled with a vibrant color and flavor that will keep you warm even in the middle of winter!

Spicy Vegan Moroccan Chickpea Soup
(Source: Happy Hearted Kitchen)

Spicy Vegan Moroccan Chickpea Soup With Orange Almond Quinoa

Ingredients:

  • 1 1/2 tablespoon coconut oil (or other oil for sautéing)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • Pinch ground saffron (optional)
  • 1 1/2 cups cooked chickpeas (1 540ml can chickpeas, drained and rinsed)
  • 1 796ml/28 fl oz can whole roasted tomatoes
  • 1 1/2 tablespoons Mina Spicy Harissa or harissa of choice (adjust level of heat if needed)
  • 2 cups low sodium vegetable stock (or 2 cups filtered water + 2 teaspoon homemade stock powder)
  • Juice of one medium orange (about 1/2  – 3/4 cup)
  • Sea salt, to taste
  • 1/2 cup quinoa
  • 1/2 cup slivered almonds
  • 1+ 1/2 teaspoons orange zest
  • Large handful fresh cilantro

Instructions:

  1.  Heat oil in a heavy bottomed pot over medium heat. Add onions, garlic and ginger and sautée until soft and fragrant. Add a few splashes of water if things get a little dry.
  2. Add spices and chickpeas and stir to coat chickpeas in spices. Add tomatoes, harissa, and stock and stir to combine. Bring everything to boil, then reduce to a simmer and cook for 15-20 minutes. Remove from heat and let cool slightly before blending. Taste and adjust seasoning if needed. Squeeze in orange juice and blend the soup using a blender in batches or using an immersion blender right in the pot.
  3. While the soup is simmering. Cook the quinoa. Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 1 cup water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in size and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork. Stir in orange zest, toasted slivered almonds and chopped cilantro.
  4. Serve soup with a few big spoonfuls of quinoa on top, extra cilantro, a squeeze of orange juice and of course, lots of harissa on the side. Enjoy!

For this and more recipes, visit Jodi’s Instagram and blog, Happy Hearted Kitchen.

Comments

Leave a Comment