My Roasted Moroccan Chickpea Tomato Soup is a hearty vegetarian dinner.

Hey Y’all, it is Jennifer from JENRON DESIGNS. Here to share another recipe with Home Pressure Cooking! What am I cooking up today? My Roasted Moroccan Chickpea Tomato Soup, which makes a perfect Meatless Monday dinner, just add some homemade baked pita chips for dipping.

Chickpea Tomato Soup

Are you looking for some healthy meal prep you may want to try to add a few more veggies into your meals? Whether you are planning for 2 or 10 my Roasted Chickpea Soup is a great Meatless Monday meal option especially with a side salad and homemade roasted pitas chips for dipping.

Chickpea Tomato Soup Ingredients

Pantry Items

My trick for the perfect Roasted Chickpea Tomato Soup is using a mix of fresh and canned ingredients to get a nice full-bodied flavor. You all know that I take a lot of shortcuts in recipes where I can, as time savers for those busy weeknight meals. While you can use dried chickpeas the soak time takes a lot of prior planning, so I recommend using canned as a time saver.

Chopped Fresh Items

Veggie Ingredients

My recipe starts on medium-high heat by sauteing the chopped onion, minced ginger, and garlic in 2 tbsp of olive oil for 3 minutes. Then add in your diced carrots, and saute’ for an additional 3 minutes.

Saute the Chickpeas

Finally, add in your drained chickpeas, and coat them with cumin, cinnamon, smoked paprika, and red chili flakes. Allow spices to lightly roast with the veggies for 2 minutes. This will give the seasonings an extra smoky quality. Stir in your tomato paste for 1 minute, then add diced tomatoes, sugar, and stock.

*Cooking Note- I like to let the tomato paste simmer for a minute to get the metallic can taste off of it, this was a cooking tip I learned a long time ago to give things a homemade flavor while using canned items. So, toast your spices & simmer the sauces to get rid of those pre-packaged flavors.

Adding the Spices

At this point, you will want to add any additional salt or pepper to your taste. Once your soup is completely warm it ready to serve. I like to garnish mine with fresh cilantro, a dollop of Greek yogurt, and homemade pita chips for dipping.

Chickpea Tomato Soup

Making Homemade Pita Chips

To make my homemade pita chips seen above, I chip pita bread into quarters and coat them with olive oil and a sprinkle of garlic powder and Penzeys Seasoning. Then pop then into a 400-degree oven for 3-5 minutes or my Ninja Air Fryer on 390 degrees for 3-5 minutes.

Here are some more of my tasty soup recipes here: Loaded Baked Potato & Granny’s Homemade Chicken Noodle
Roasted Moroccan Chickpea Tomato Soup
Roasted Moroccan Chickpea Tomato Soup

Roasted Moroccan Chickpea Tomato Soup

Jennifer G
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Cuisine Morrocan
Servings 4 people
Calories 620 kcal

Equipment

  • Stock Pot
  • Instant Pot 3 Qt. Mini
  • Bamboo Spurtles¬†
  • Ladle
  • Vegetable Peeler
  • Cutting Board
  • Knife
  • Wooden Spoon

Ingredients
  

  • 1 large Vidalia Onion (sweet onion), Peeled & Diced
  • 3 large Carrots, Peeled & Diced
  • 2 13.4 oz Chickpeas, Drained & Dry
  • 2 14 oz Fire Roasted Tomatoes, Diced and Not Drained
  • 3 oz Tomato Paste
  • 3 cups Vegetable Stock
  • 2 thumbs Ginger, Peeled & Minced
  • 2 cloves Garlic, Peeled & Minced
  • 2 tbsp Olive Oil
  • 1 tsp Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Smoked Paprika
  • 1 tsp Red Chili Flakes
  • 1 tsp Cumin
  • Salt & Pepper to taste

Optional

  • 1 pint Greek Yogurt for a side
  • 1 bag Pita Bread / chips for side see blog for additional ingredients of garlic powder & olive oil
  • 2 oz Fresh Cilantro for garnish

Instructions
 

  • Over medium-high heat saute the chopped onion, minced ginger, and garlic in 2 tbsp of olive oil for 3 minutes.
  • Add in your diced carrots, and saute for an additional 3 minutes.
  • Add in your drained and dried chickpeas, and coat with cumin, cinnamon, smoked paprika, red chili flakes, and garlic powder. Allow spices to lightly roast with the veggies for 2 minutes. This will give the seasonings a smoky quality.
  • Stir in your tomato paste for 1 minute, then add diced tomatoes, sugar, and stock. At this point, you will want to add any additional salt or pepper to taste.
  • Once your soup is completely warm, approximately 10 minutes, it is ready to serve. I like to garnish mine with fresh cilantro, a dollop of Greek yogurt, and homemade pita chips for dipping.

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