This vibrant couscous soup is made with veggies, chickpeas, and pearl couscous in a spiced tomato broth. It's so easy to make and tastes like a big bowl of comfort!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 medium celery stalk, sliced
- 4 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 5 cups vegetable broth
- 1 (14.5 ounce/411 gram) can fire roasted tomatoes
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- ⅔ cup dried pearl couscous
- 2 cups fresh baby spinach leaves
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, until they start to soften.
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Stir in the garlic, cumin, ginger, cinnamon, and turmeric. Stir to coat the veggies in the spices and cook everything for about a minute, stirring constantly, until the mixture becomes very fragrant.
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Stir in the broth, diced tomatoes, chickpeas, and couscous. Raise the heat and bring the liquid to a boil, then lower the heat and let it simmer for 10 to 15 minutes, stirring occasionally, until the couscous and vegetables are tender.
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Stir in the spinach and let it simmer in the soup for about a minute, just until it wilts.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.