Description
A fast, Moroccan-inspired vegetable soup with chickpeas, spinach, and a tomato-harissa base. Cumin and coriander bloom in olive oil for depth; lemon and herbs brighten at the end. Cozy, budget-friendly, vegan, and weeknight-ready in 35 minutes. Great for leftovers and easy to adjust for spice.
Ingredients
2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, small dice
2 celery stalks, small dice
4 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp ground coriander
½–1 tsp harissa paste (or ½–1 tsp crushed red chili, to taste)
½ tsp smoked paprika (optional)
1 tsp kosher salt, plus more to taste
¼ tsp black pepper
1 can (14–15 oz) crushed or diced tomatoes
4 cups low-sodium vegetable stock
2 cans (15 oz each) chickpeas, drained and rinsed
5–6 oz baby spinach (about 5 packed cups)
1 tbsp fresh lemon juice, plus wedges for serving
2 tbsp chopped cilantro or parsley, for finish
Instructions
Heat & base (3–4 min): Warm oil in a Dutch oven over medium. Add onion, carrot, celery, and a pinch of salt. Cook until onion is translucent.
Garlic & bloom (1 min): Stir in garlic 30 seconds. Add cumin, coriander, harissa, and smoked paprika; cook until fragrant.
Tomatoes & deglaze (1–2 min): Stir in tomatoes, scraping up browned bits.
Liquids & chickpeas (12–15 min): Add stock, chickpeas, ½ tsp salt, and pepper. Bring to a lively simmer; cook until carrots are tender and flavors meld.
Greens & finish (2–3 min): Stir in spinach to wilt. Off heat, add lemon juice and herbs.
Taste & adjust: Season with more salt, lemon, or harissa to preference. Serve with lemon wedges.
Notes
Must-haves: cumin, coriander, tomatoes, chickpeas, greens, acid.
Flexible: smoked paprika, exact greens (kale/chard), herb choice.
For body: blend 1–2 cups and return, or whisk in 2–3 tbsp tahini off heat.
Make-ahead: Keeps 3–4 days chilled; up to 3 months frozen (add fresh spinach when reheating).
Pro tip: Use low-sodium stock; finish with lemon, then re-check salt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Moroccan-inspired / North African-inspired