Spiced North African Chickpea and Vegetable Medley
Embark on a culinary journey with this vibrant North African Chickpea and Vegetable Medley. Infused with aromatic spices and a medley of fresh vegetables, this soup is not only hearty and satisfying but also incredibly versatile. Swap out vegetables and spices to suit your taste or to use what's in season. Whether you're seeking a warm family meal or a hearty dish to serve at a gathering, this soup is sure to impress. Enjoy the stunning flavors and colorful presentation of this nourishing soup, perfect for any occasion!
8
Servings
N/A
Calories
14
Ingredients
Ingredients
water
2 quarts (n/a)
cooked chickpeas
2 cups (n/a)
cinnamon stick
1 (n/a)
extra virgin olive oil
1 tablespoon (n/a)
garlic cloves
6 (thickly sliced)
chili pepper flakes
1/2 teaspoon (n/a)
onion
1 cup (coarsely chopped)
carrot
1/2 cup (coarsely chopped)
sweet potatoes
2 1/2 cups (coarsely chopped, unpeeled)
cauliflower florets
2 cups (bite-size)
turmeric
1 teaspoon (n/a)
mustard greens
3 cups (coarsely chopped)
dried basil
2 tablespoons (n/a)
sea salt
1 teaspoon (n/a)
Instructions
1
In a large 6-quart stockpot, bring the water, cooked chickpeas, and cinnamon stick to a boil over high heat.
2
Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for 10 to 15 minutes, allowing the cinnamon stick to uncurl and infuse its flavor.
3
While the chickpeas are simmering, heat the extra virgin olive oil in a medium skillet over medium heat. Add garlic, chili pepper flakes, onions, and carrots to the skillet.
4
Sauté the vegetables, stirring occasionally, for about 5 minutes or until the onions begin to soften and turn translucent.
5
After the cinnamon stick has uncured, carefully transfer the sautéed vegetables to the stockpot. Add in the sweet potatoes, cauliflower florets, and turmeric.
6
Cover and simmer the soup for an additional 20 minutes, or until the sweet potatoes and cauliflower are tender.
7
Stir in the chopped mustard greens, and allow the soup to simmer uncovered for another 2 to 3 minutes, until the greens are bright green and tender.
8
Finally, mix in the dried basil and sea salt, adjusting seasonings to taste. Give the soup a final stir before ladling into bowls.
9
Serve hot and enjoy the bold flavors of this North African-inspired dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Spiced North African Chickpea and Vegetable Medley?
It is a vibrant, aromatic soup made with chickpeas, vegetables, and North African-inspired spices.
Is this recipe suitable for vegans?
Yes, the recipe is entirely vegan as it uses only plant-based ingredients like legumes and fresh vegetables.
Is this soup gluten-free?
Yes, all the ingredients listed, including chickpeas and sweet potatoes, are naturally gluten-free.
How many servings does this recipe make?
This recipe yields approximately 8 hearty servings.
What size stockpot is recommended for this dish?
A large 6-quart stockpot is recommended to accommodate all the ingredients and broth.
Can I use canned chickpeas for this recipe?
Yes, you can use 2 cups of drained canned chickpeas instead of cooking them from scratch.
Do I need to peel the sweet potatoes?
No, the recipe specifies using 2 1/2 cups of coarsely chopped, unpeeled sweet potatoes.
What is the purpose of the cinnamon stick?
The cinnamon stick is boiled with the chickpeas to uncurl and infuse the broth with a warm, aromatic flavor.
Can I substitute the mustard greens with something else?
Yes, you can substitute mustard greens with other leafy greens such as spinach, kale, or Swiss chard.
How long does the soup need to simmer in total?
The soup simmers for about 35 to 40 minutes total across various stages of adding ingredients.
Is this dish very spicy?
It contains 1/2 teaspoon of chili pepper flakes, which provides a mild to moderate level of heat.
How should the cauliflower be prepared?
The cauliflower should be broken or cut into bite-size florets before being added to the pot.
Can I use fresh basil instead of dried basil?
Yes, though you may need to increase the amount as dried herbs are generally more concentrated than fresh.
What are the primary spices used in this medley?
The main flavors come from a cinnamon stick, chili pepper flakes, turmeric, and dried basil.
How should I store the leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Can this chickpea and vegetable soup be frozen?
Yes, this soup freezes well and can be stored in the freezer for up to 3 months.
Can I add other vegetables to this recipe?
Absolutely, the recipe is versatile and works well with seasonal vegetables like zucchini or squash.
What are some serving suggestions for this dish?
Serve it hot as a standalone soup or pair it with crusty bread, pita, or a side of couscous.
How long do I sauté the base vegetables?
The garlic, chili flakes, onions, and carrots should be sautéed for about 5 minutes until the onions soften.
What type of oil is used for sautéing?
The recipe calls for 1 tablespoon of extra virgin olive oil.
How do I know when the sweet potatoes and cauliflower are done?
They are ready when they are tender enough to be easily pierced with a fork, usually after 20 minutes of simmering.
When is the best time to add the mustard greens?
Add the greens at the very end and simmer uncovered for only 2 to 3 minutes to keep them bright green.
How should the garlic cloves be prepared?
The recipe suggests using 6 garlic cloves that have been thickly sliced.
How much water is needed for the base?
You will need 2 quarts of water for this soup recipe.
Is this recipe considered a healthy meal?
Yes, it is a nutrient-dense, plant-based meal rich in fiber from the chickpeas and vitamins from the vegetables.
Can I make this soup in a slow cooker?
Yes, though you should sauté the aromatics first and add the greens only during the last few minutes of cooking.
What can I use if I do not have turmeric?
If you lack turmeric, you can omit it or use a pinch of saffron or curry powder for color and earthiness.
Are chili pepper flakes the same as red pepper flakes?
Yes, red pepper flakes are a perfect and common substitute for chili pepper flakes in this dish.
Should the pot be covered while the soup simmers?
Keep the pot covered while cooking the potatoes and cauliflower, then uncover it when adding the greens.
Is this a good recipe for large gatherings?
Yes, its vibrant colors and 8-serving capacity make it an impressive and easy dish for hosting.