We’ve got Dogwood Winter headed our way, so I was craving a soup. This Moroccan-Style Chickpea Soup is perfect for Meatless Monday; loaded with protein from chickpeas and shelled edamame, it’s got vibrant color and flavor. Not only that, it’s simple and super quick to prepare! Twenty minutes and soup’s on!
In the South, particularly in the Appalachians, we have a load of named “winters.” Those
“winters” are periods of colder than normal weather which can include a cold spell, frost, freeze, or even snow that coincide with the normal bloom times of various trees and flowers. Dogwood Winter happens between mid-April and May when the dogwood trees are in bloom, and it’s headed our way for Wednesday this week.
The first named “winter” is Redbud Winter, which has already passed. After that comes Dogwood Winter, Blackberry Winter, Locust Winter, Linsey-Woolsey Britches Winter, and finally Whippoorwill Winter. Since all of these “winters” occur in the Spring, I guess that’s why we claim to go straight from winter to summer around these parts. *wink*
So, soup stays on the menu for a good long time, reserved for those nights when we’ve gotten chilled to the bone after a late cold snap. This soup is just perfect for such a time.
Very simple and quick to prepare, this recipe is excellent for a weeknight meal. After a quick saute of onion, garlic, celery, and sweet bell peppers, you add tomatoes, chickpeas, edamame, vegetable stock (or water), cumin, lemon juice and zest. That is all there is to it!
It’s so delicious, so flavorful, vivid and colorful…do try it!
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- ½ cup diced sweet bell peppers (I used red, orange and yellow)
- 2 cloves garlic, minced
- 2 teaspoon ground cumin
- 2 cups vegetable stock (or water)
- 1 -15 ounce can chickpeas, drained and rinsed
- 1 -10 ounce can diced tomatoes with green chilies
- 1 cup frozen shelled edamame
- zest and juice of half a lemon ( 1½ tablespoons juice, ½ tablespoon zest)
- salt and ground black pepper, to taste
- In a large saucepan, over medium heat, add the oil and allow to heat.
- Add the onion, celery and sweet bell pepper and saute for about 5 minutes, or until softened.
- Add the garlic and cumin and continue to saute for another 2 minutes.
- Increase the heat to medium-high and add the stock (or water), chickpeas and tomatoes; simmer for about 8 minutes.
- Add the edamame, lemon juice, salt and ground black pepper and simmer for another couple of minutes.
- Sprinkle with lemon zest and serve hot.