Moroccan-Spiced Vegetable Soup with Couscous

Name: Moroccan-Spiced Vegetable Soup with Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium onion (diced); 1 tablespoon fresh-grated ginger; 2 cloves garlic (minced or grated); 1 teaspoon paprika; 1 teaspoon coriander; ½ teaspoon cumin; ½ teaspoon cinnamon; ¼ teaspoon cardamom; ¼ teaspoon turmeric; ⅛ teaspoon nutmeg; ¼ teaspoon red pepper flakes; 3 cups vegetable broth; 1 15 ounce can chickpeas (rinsed and drained); 1 14.5 ounce can petite diced tomatoes; 1 13.75 ounce can artichoke hearts (not marinated) (, drained & rough chopped); ¼ cup pitted kalamata olives (roughly chopped); ½ teaspoon sea salt

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : The Kitchen Prep

vegetable

Instructions

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Step 1

Add a tablespoon of olive oil to a medium pot over medium-high heat. Add onions and saute until they are softened, about 4-5 minutes.

Step 2

Add grated ginger, garlic and all spices, stirring to coat. Cook for about a minute.

Step 3

Stir in chickpeas, tomatoes, artichokes and olives, scraping the bottom of the pan to removed brown bits. Slowly pour in vegetable broth; stir to combine.

Step 4

Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes.

Step 5

Meanwhile, make couscous, rice or quinoa according to package directions.

Step 6

Serve soup with cooked grains and garnish with fresh cilantro if desired.

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