A simple but flavorful chickpea soup, spiced with typical Moroccan spices like cumin, paprika, and cinnamon. It's hearty, filling and delicious. Naturally gluten-free and vegan too.
In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
Recipe adapted from Food Network and Dave Lieberman