Moroccan Bean Soup
with carrots, roasted red peppers, and chickpeas
This hearty Morrocan soup will keep you warm and full, with sweet roasted peppers and alluring North African spices.
Smarts: Roasted bell peppers bring a wonderfully sweet and complex flavor to this dish. You can find pre-roasted red bell peppers in a glass jar in the canned vegetables aisle, so you can bring depth of flavor without having to turn the oven on or fire up the grill.
Ingredients
- Carrots - 2 , diced
- Shallots - 1 , finely chopped
- Garlic - 4 cloves , finely chopped
- Bell peppers, fire-roasted - 1/2 cup , drained and roughly chopped
- Thyme, fresh leaves - 1 Tbsp , picked leaves
- Beans, garbanzo (14 oz / 397 g can) - 1 can , drained and rinsed
- Beans, navy (14 oz / 397 g can) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Cumin, ground - 1 Tbsp
- Coriander, ground - 2 tsp
- Ginger, ground - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Vinegar, sherry - 2 Tbsp (sub apple cider or white wine vinegar)
- Stock, any type - 4 cups
- Crusty bread, for serving (opt) - 4 slices
Prep
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Carrots / Shallots / Roasted Bell Peppers / Garlic / Thyme - Prep as directed. (Can be done up to 5 days ahead).
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Beans (both types) - Drain and Rinse.
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Make
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Heat a large sauce pan or Dutch oven with oil over medium heat. Add carrot, shallot, and garlic and saute until starting to turn tender, 4 to 5 minutes. Add bell peppers and tomato paste and saute for an additional 2 minutes.
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Add cumin, coriander, ginger, red pepper flakes, thyme leaves, and some black pepper.
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Add sherry vinegar, scraping up any browned bits on the bottom of the pan.
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Add beans and vegetable broth. Reduce heat to medium-low and simmer until warmed through ~5 minutes.
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Serve soup with crusty bread and top with some additional thyme leaves, if you like. Enjoy!
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