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To make Moroccan Chickpea, Carrot, and Spinach Soup, you will need two cans of chickpeas, extra-virgin olive oil, carrots, yellow onion, garlic, cumin, ginger, turmeric, cayenne pepper, spinach, and lime juice. Begin by draining the chickpeas and reserving the liquid, which you can taste to see if it suits the soup. If not, discard it and add enough cool water to make 1 quart. Set this aside.


Next, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots and cook until they slightly soften, then add the onion and salt. Cook until the onions are golden in spots, then push the mixture to one side of the pan and add the garlic, cumin, ginger, turmeric, cayenne pepper, and remaining olive oil to the empty side of the pan. Cook until fragrant and the spices coat the bottom of the pan.


Add the chickpeas, reserved bean liquid, water, and remaining salt to the pan. Partially cover and bring to a simmer over medium heat. Reduce the heat to low and simmer until the chickpeas and carrots are tender, but the chickpeas still hold their shape.


Transfer 1 cup of the chickpea mixture to a blender and process until smooth. Please return it to the pan and bring the soup to a gentle simmer over medium heat. Gradually add the spinach in batches, stirring until wilted. Stir in the lime juice and additional salt and cayenne pepper to taste. Ladle the soup into bowls and drizzle with olive oil.