What's For Dinner: Moroccan Tomato and Chickpea Soup

February has a way of inviting us to slow our pace, doesn't it? The initial sparkle of the new year might have settled into a quiet hum, leaving behind a persistent chill that nudges us towards warmth and introspection. For a homebody like me, these shorter days and longer nights feel like a gentle permission slip to find comfort in the simplest of rituals: a good book, a quiet corner, and a bowl of something profoundly satisfying.

There's a gentle magic in a simmering pot, a kind of promise that peace is on its way. In a world that often demands so much of our outward energy, finding moments to nourish our inner selves feels less like a luxury and more like a necessity. It’s in these quiet moments that gratitude often blooms—for the simple blessings, for the sustenance we're given, and for the grace to just be.

This Moroccan Tomato and Chickpea Soup is one of those dishes that feels like a warm embrace. It’s vibrant, comforting, and deeply flavorful without demanding a grand performance in the kitchen. It simply asks for a bit of presence, a willingness to let spices mingle, and then, to receive its warmth. It’s perfect for those evenings when you crave something wholesome and soul-satisfying, allowing you to settle in and savor the quiet grace of the moment.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon ground ginger
• Pinch of cayenne pepper (optional, for a little warmth)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4 cups vegetable broth
• ½ cup chopped fresh cilantro (plus more for garnish)
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, cumin, coriander, turmeric, ginger, and cayenne (if using). Cook for another minute, until fragrant, stirring constantly to prevent burning.
3. Pour in the crushed tomatoes, rinsed chickpeas, and vegetable broth. Stir everything together gently.
4. Bring the soup to a simmer, then reduce the heat to low, cover, and let it gently cook for at least 20-25 minutes. This allows the flavors to deepen and meld beautifully.
5. Stir in the fresh cilantro. Taste and adjust seasonings with salt and pepper as needed.
6. Ladle the warm soup into bowls. Garnish with a little extra fresh cilantro and serve with a lemon wedge for a bright, finishing touch.

As the days remain short and the world outside often feels bustling, what small, comforting ritual brings you a moment of peace and gratitude these days?

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Photo by Shoeib Abolhassani (@Shoeibabolhassani)

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