Moroccan Chickpea Soup with Parsley & Turmeric - Goodness Me!

Moroccan Chickpea Soup with Parsley & Turmeric

by Katie Mitton October 02, 2014

Moroccan Chickpea Soup with Parsley & Turmeric

This soup is chock full of veggies and tastes great.  A new fall favourite.


3 cups cooked chickpeas
8 cups water
1 medium organic onion, diced (about 1 cup)
1 cup organic celery, diced
2 cups organic carrots, diced
3 cloves organic garlic, finely chopped
1 14oz can diced tomatoes
1 tbsp. tamari
1 tbsp. coarse sea salt
1 piece wakame, crumbled
1 tbsp. sweet paprika
1 tbsp. cumin
1 tsp. turmeric
1/4 tsp. cayenne pepper
2 tbsp. lemon juice
1/2 cup organic cilantro, chopped
1/2 cup organic parsley, chopped
3 cups organic baby spinach, finely chopped  

In a large crock pot, combine chickpeas, water, onion, celery, carrots, garlic, tomatoes, wakame, lemon juice, tamari, and spices.  Place on HIGH heat for 4 hours or LOW for 6 hours.  Add in the chopped cilantro, parsley and baby spinach.  Let simmer 30 minutes more. Option: garnish with full-fat yogurt.

Katie Mitton
Katie Mitton


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