This Mediterranean-inspired Moroccan Bean Soup is a quick-fix but hardy meatless soup filled with beautiful, fragrant flavors. It’s a healthy one-pot meal, cooked in 20 minutes, that can be served with poached eggs or even chicken, lamb, or beef for additional protein.

Serves 4

31daily.com

INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
1 tsp ground ginger
1 tsp sea salt
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground cinnamon
4 to 5 cups water
15-ounce can tomatoes, diced
½ cup dried green lentils
15-ounce can chickpeas, drained
2 (15-ounce) cans butter or cannellini beans or Fava beans
Fresh cilantro or parsley to garnish

INSTRUCTIONS
Heat oil in a large saucepan or medium-sized Dutch oven. Sauté the onion, carrots, and celery until tender. Stir in the garlic and cook for another minute.

Add turmeric, cumin, cinnamon, and ginger; stir and cook for a few seconds or until fragrant. Then stir the water, tomatoes, dry lentils, chickpeas, and fava beans (or bean of choice). Season with salt and pepper and bring to a simmer. Continue to cook for about 20 minutes, or until the lentils are cooked through. Add additional water if necessary.

To make it a heartier meal, serve with poached eggs on top or with added cooked chicken, beef, or lamb. Top with fresh cilantro or parsley.

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

Serves 6

eatingwell.com

INGREDIENTS
1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
6 tablespoons canola oil or grapeseed oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon kosher salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala
Fresh cilantro for garnish

INSTRUCTIONS
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.

Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.

Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.