Warmly spiced Moroccan chickpea and butternut squash soup for those nights when you need something to cozy up to.
Yield: 5-6 servings


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cups cooked chickpeas
  • 1 tsp ground cumin
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 3 cups peeled, cubed butternut squash
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • ⅓ cup Israeli couscous
  • ¾ tsp kosher salt
  • 1 zucchini, quartered lengthwise and then sliced


Heat the oil in a large pot over medium heat. Add the onion to the pot and cook until translucent, about 4-5 minutes. Stir in the chickpeas, cumin, cinnamon, and cayenne pepper. Cook for 30 seconds, or until fragrant, stirring constantly.

To the pot, add the butternut squash, tomato paste, and vegetable broth. Bring to a boil. Lower the heat to a simmer and cook for 8 minutes. Stir in the couscous, salt, and zucchini. Cook for 5 minutes, or until squash is tender. Remove the pan from the heat and season to taste with salt and black pepper. Serve warm.