Enjoy a hearty bowl of Mediterranean Soup with Chickpeas and Zucchini, a simple and best vegetarian dish rich in Morrocan spiced flavors. This easy Mediterranean vegetable soup is perfect for gluten-free and dairy-free diets, infused with aromatic spices and wholesome ingredients.
Soak the chickpeas overnight in water to ensure they cook evenly. Cook the next day until medium-firm.
In another pan, saute onion, garlic and ginger in olive oil until golden or slightly browned and fragrant.
Add the (chopped) bell pepper, diced tomatoes and all spices, cook for 10 minutes then add the (chopped) zucchini at the end and cook for another 5 minutes.
Transfer everything in the pot where the chickpeas are cooking, if necessary add more water (or broth). Add 2 bay leaves and slowly simmer for 10-15 minutes. Let all flavors absorb a bit, then check if you need extra salt and pepper.
Garnish with freshly chopped parsley and serve.
If Using Cannned Chickpeas
To the pan (make sure it's deep) where you sauteed the vegetables,add the canned chickpeas and water (or broth) enough to cover everything and bring the mixture to a boil.
Reduce the heat and simmer for about 10 -15 minutes or until the chickpeas are tender.
Season with salt and pepper, adjust according to taste.Garnish with chopped parsley before serving to add a fresh flavor boost.
Notes
Variations
Add Protein: Include chunks of chicken or turkey for a non-vegetarian version. Or you could just add some animal broth instead of water, or mixed with water.
Vegan Version: Ensure all ingredients are plant-based and use water or vegetable broth instead of any animal-based stock.
Spicy Moroccan Chickpea Soup: Introduce harissa or chili flakes for a spicy kick, emulating a Moroccan chickpea soup flavor.
Include More Green Vegetables: Spinach, kale, or Swiss chard can be added in the last few minutes of cooking for added nutrition and color.