Moroccan Chickpea Soup with Parsley & Turmeric - Goodness Me!

Moroccan Chickpea Soup with Parsley & Turmeric

October 02, 2014 1 min read

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

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts

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