Winter Comfort Food | Moroccan Chickpea Soup

This cozy weeknight soup will become a staple in your winter soup rotation. Pair it with some homemade cornbread and a dabble of goat cheese if you want to take it to the next level. If you’re aiming to make the ultimate crowd pleaser, plop some chimichurri on top too.

Oh, did I mention this is healthy!?

Energetics

Typically in the winter you want your foods to me more warming (Yang). Chickpeas are considered a Yang food, and they’re great for building Qi and benefit the Spleen, Stomach and Heart. While tomatoes are considered cooling, the spices in the recipe (paprika, thyme, cumin, cilantro, etc.) help to thoroughly warm things up. Tomatoes also help to alkalyze the Blood, moisten dryness and the intestines, help with indigestion, constipation, gout and more. Corn is also a Yang food, and promotes urination, nourishes the Qi, Blood, Heart, Stomach, and Kidney, and strengthens teeth and gums.

When it comes to food energetics, it’s important to eat for the season and geographic location. It’s also import to take into consideration your specific constitution and currently health needs, so this recipe may not be for everyone.

Recipe

Soup

• 2 tablespoons coconut oil

• 1 small yellow onion, chopped

• 3 cloves garlic, smashed

• Sea salt and black pepper

• 1 tablespoon thyme

• 1/2 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 2-3 tablespoons harissa paste

• 2 large cans San Marzano tomatoes

• 2 teaspoons honey

• 1 can coconut milk

• Goat cheese, crumbled (optional)

• 1 large can chickpeas

• 1 large shallot shaved

• 1 tablespoon Z’artar

• 1 tablespoon harissa paste

• Sea salt

• 1 tablespoon extra virgin olive oil

Instructions: sauté the chopped onions and garlic along with the coconut oil in your soup pot until they’re starting to caramelize. Stir in your herbs and spices and let it cook for another couple minutes. Put in your tomatoes and coconut milk and bring to a rolling boil. Let it cook for 25-30 minutes and add your honey. In a bowl mix your chickpeas, olive oil, shaved shallot, olive oil, Z’atar, harissa, sea salt, until the chickpeas are fully coated. Sauté until everything is crispy and caramelized.

Chimichurri

• 1 bunch of fresh cilantro

• 1/2 bunch of Italian parsley

• Sea salt

• 2 tablespoons fresh lemon juice

• 4 tablespoons extra virgin olive oil

• 1 garlic clove

• 1/3 cup pickled jalapeños

Instructions: Blend all ingredients in your trusty blender. Salt to taste and enjoy.

Cornbread

I love Red Mill’s gluten free cornbread mix. I add a little honey to the mix, and sprinkle the top with sea salt, but otherwise it’s delicious!