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Slow Cooker Moroccan Chickpea Tomato Soup
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • Fresh cilantro, for serving

Instructions
 

  • Add the olive oil, onion, garlic, carrots, chickpeas, crushed tomatoes, vegetable broth, cumin, cinnamon, smoked paprika, ginger, salt, and black pepper to the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the carrots are tender.
  • Stir in the lemon juice right before serving.
  • Ladle into bowls and top with fresh cilantro.

Notes

If the soup thickens too much after cooking, add a splash of broth when reheating. Leftovers keep in the fridge for up to four days and freeze well for up to two months. Taste and add an extra pinch of cinnamon if you prefer a slightly sweeter note.
Course: Soup
Cuisine: Moroccan
Equipment: Slow Cooker