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Moroccan-Spiced Vegetable Soup with Stuffed Dates
Youssef Hb

Moroccan-Spiced Vegetable Soup with Stuffed Dates

A vibrant, vegan-friendly soup blending warm spices like cumin and cinnamon with tomatoes, chickpeas, and artichoke hearts. Served with toasted-stuffed dates for a sweet-savory finish, this 35-minute recipe is hearty, umami-rich, and perfect for any season.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Moroccan
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 medium onion
  • 1 tbsp grated ginger (or ½ tsp ground)
  • 3 cloves garlic, minced
  • 1 tsp paprika (smoked optional)
  • 1 tsp coriander (or cumin)
  • 1 tsp cumin
  • ½ tsp cinnamon (garnish optional)
  • ¼ tsp cardamom
  • 4 cups vegetable broth (or non-veg chicken broth)
  • 1 can chickpeas (15 oz), drained/rinsed
  • 14.5 oz diced tomatoes (canned or fresh)
  • 1 can artichoke hearts (drained), or 2 cups zucchini
  • ½ cup Kalamata olives (optional, omit for lower sodium)
  • 1 tsp sea salt
  • For the stuffed dates:
  • 12 large dates, pitted
  • 2 tbsp chopped slivered almonds
  • ¼ tsp cinnamon

Method
 

  1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion until softened, 5 minutes. Add garlic, ginger, and spices (paprika, coriander, cumin, cinnamon, cardamom) and toast for 1-2 minutes until fragrant. Stir in diced tomatoes, chickpeas, artichoke hearts, olives, and broth. Simmer uncovered for 15 minutes, blending halfway for texture (optional). Season with salt to taste. In a small bowl, mix dates with almonds and cinnamon. Stuff each date and broil 1-2 inches from heat until golden, 2-3 minutes. Serve soup warm with stuffed dates on top.

Notes

Use smoked paprika for deeper flavor
Freezes well in airtight containers up to 3 months
Substitute zucchini for artichoke hearts when fresh
Omit olives or use green olives for different flavor
Add roasted spiced squash for a seasonal variation