Moroccan Soup Recipe Features Canned Goods
The dish combines dried spices and shelf-stable ingredients like chickpeas and miso to create a hearty, plant-based meal.
By Jonathan Hoffmann ·
A new recipe for a chunky Moroccan soup relies heavily on canned and frozen pantry staples to build its base flavor.
The dish calls for two cans of legumes, including Glicks Chickpeas and cannelloni beans, along with optional Gefen Lentils. The source lists these rinsed and drained items as the primary protein sources for the pot.
Preparation begins by heating two tablespoons of oil in a large pot. Cooks should sauté diced onion for three to five minutes before adding grated garlic and optional Calabrian chili paste. Carrots and celery join the mix and cook until gently softened.
Dry ingredients include one teaspoon of cumin, half a teaspoon of cinnamon, and one teaspoon of salt. The recipe also specifies fresh ginger, fresh turmeric, and one tablespoon of shiro miso. A stick of kombu is listed as an optional addition.
After coating the vegetables in spices, the cook adds the legumes, one can of Tuscanini Crushed Tomatoes, four cups of broth, and two tablespoons of honey. The mixture boils and then simmers for about 20 minutes. The source advises stirring occasionally to prevent burning and adding water or broth as needed.
The final serving includes a squeeze of lemon juice, cilantro, and parsley. The source notes that the accompanying image for the recipe was generated using AI.
