Moroccan Chickpea and Potato Soup
Today I offer you an easy, warming soup recipe from my cookbook, The Whole Life Nutrition Cookbook. This is by far one of my family's favorite recipes. I probably make it about twice a week! My seven-year old loves to pack this soup in her lunch. Of course anything with curry and potatoes is sure to please her!
My children adore chickpeas (otherwise known as garbanzo beans). They even eat them plain for breakfast with cooked quinoa and a sprinkling of sea salt.
I have more Phase 2 Elimination Diet recipes to share in a few days. But for now enjoy this very flavorful vegetarian soup recipe (or cook it up for your children).
Moroccan Chickpea and Potato Soup
This recipe called for cooked chickpeas. Using precooked beans instead of incorporating the method of cooking beans into the recipe is easier for most folks who would like to use canned beans, or for those who like to cook up a big pot of chickpeas for various uses, such as for freezing, making hummus, or creating different main dish recipes. Serve with a crusty whole grain (GF) baguette and a large green salad for a balanced meal.
- Heat a 6 to 8-quart pot over medium heat. Add olive oil, then add onions and salt; sauté for 5 to 10 minutes or until very soft.
- Then add the garlic, spices, carrots, and potatoes and sauté for a few minutes more.
- Then add water (or bean cooking liquid or a combo of both), cooked chickpeas, tomato paste, and salt.
- Bring to a boil then reduce heat and simmer, covered, for about 45 minutes or until vegetables are tender.
- Once veggies are very tender, remove from heat and add lemon juice and parsley. Taste and add more salt and pepper if needed.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Hello Ali,
I am really excited to begin making your soups (I can eat soups in any season) it doesn't need to be cold, lol. In any case, can't wait to try your lentil soups. I do have a question. Do I have to use olive oils in them? I ask because I don't use olive oil in applications where there is heat above room temperature. I don't like to denature or degrade my olive oil with excess heat (olive oil is generally not stable in saute temperatures). Would coconut oil work in your lentil soups? I'd prefer o use a high heat oil for this, and I love coconut oil, its my favorite of all the Essential Fatty Acids.
Was wondering what your thoughts are.
Cheers
This recipes was delicious. We made it for supper last night and served up some gluten free cornbread on the side. The recipe easily made over eight 2-cup servings. I enjoyed it so much I'm going to serve it at the spiritual retreat centre I work at in two weeks.
Would you happen to have nutritional information for this recipe? Number of servings, calories, nutrients, etc?
I made this a couple of nights ago and it was just awesome. Only changes I made were using 1/2 potatoes and 1/2 yams (I didn't have enough potatoes) and less water so that it was more stew than soup.
Thank you!
We made this recipe. The only changes we made were less water, a tbsp of vegan gluten-free bullion, a tad more on the spices.
Turned out great.
Baguettes? Is that a recipe coming soon, or do you happen to have the good fortune of living near a gf bakery?
The soup looks yummy as usual! We'll certainly be making it soon.
Ali, this is my son's favorite soup. He is going on a ski trip too Quebec this coming weekend and he is able to bring food with him. This was his first request!As a mom this was a great compliment to now that I am doing some right when he chooses some nutritious over fast food.
My sons all love the soup and their friends too.
Definitely this soup is a stable in our home. It freezes well too!
Thanks so much Ali for your amazing recipes.
Please post the baguette recipe when you get a chance! It looks so tasty...plus there's not many recipes for "crusty" type gluten free breads that are actually good. But this one looks fantastic. Thanks for the revised soup recipe, looks yummy :-)
I second the motion for providing your recipe for a whole-grain GF baguette! Pairs well with tasty soup!
I have been in soup heaven this week! This looks to be a staple, here, too - especially since I now have your cookbook;-)
The bread looks very enticing...is that recipe somewhere?
Another fun GF dinner party!
What a coincidence -- I had picked this recipe out of your cookbook to make tonight! the beans are soaking right now :) I'm sure it will be as yummy as all your other recipes -- thanks!!
Let's try this again. Thank you for posting this today! You read my mind, it is exactly what I was dreaming up for dinner. Yum!
You have to have THE most colorful, beautiful dishes of just about anyone, Ali. Gorgeous and so appealing. I've found I love using chickpeas in soup. They give a nice little bit of crunchiness and, of course, are packed with goodness. And, enjoying the potato part ... well, that goes without saying. I'm adding this to my "to make" list right now.
I'm intrigued on the baguette, too.
The GFDP has been an especially great one, don't you think?
Shirley
YUM! Your GF whole grain baguette also looks great. Was that something you made from scratch? Great work!