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.
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.
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.
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.
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.
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.
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
- Stock Pot
- Instant Pot 3 Qt. Mini
- Bamboo Spurtles
- Vegetable Peeler
- Cutting Board
- Wooden Spoon
- 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
- 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
- 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.