Ramadan Chickpea Vegetable Quinoa Harvest Soup

Name: Ramadan Chickpea Vegetable Quinoa Harvest Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp (30 ml) olive oil; 1 medium (200 g) yellow onion, diced; 4 cloves (15 g) garlic cloves, minced; 6 cups (1400 ml) vegetable broth; 2 cans (15 oz each) (900 g (drained)) canned chickpeas, drained and rinsed; 3 medium (300 g) carrots, diced into ½-inch pieces; 3 stalks (200 g) celery stalks, diced into bite-sized pieces; 2 medium (400 g) zucchini, diced into ½-inch pieces; 1 can (28 oz) (800 g) canned diced tomatoes, with juice, undrained; 2 tsp (5 g) ground cumin; 1 tsp (3 g) paprika; 1½ tsp (8 g) salt; ½ tsp (1 g) black pepper; 1 cup (185 g) quinoa (uncooked); ¼ cup (10 g) fresh cilantro, chopped (optional); 2 tbsp (30 ml) fresh lemon juice, freshly squeezed (optional)

From the MyKitchenBank Kitchen

A hearty, nourishing Middle Eastern soup perfect for breaking the Ramadan fast. Slow-cooked chickpeas, tender vegetables, and nutritious quinoa are simmered in a lightly spiced broth with tomatoes, creating a warming, satisfying meal. Simple to prepare, deeply flavored, and ready when you need it.

Prep: 20 min
Cook: —
Wait: 7 hr 20 min
Total: 7 hr 40 min
Makes: 6 servings (about 10–12 cups soup)

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Ingredients

6 servings

2 tbsp (30 ml) olive oil
1 medium (200 g) yellow onion, diced
4 cloves (15 g) garlic cloves, minced
6 cups (1400 ml) vegetable broth
2 cans (15 oz each) (900 g (drained)) canned chickpeas, drained and rinsed
3 medium (300 g) carrots, diced into ½-inch pieces
3 stalks (200 g) celery stalks, diced into bite-sized pieces
2 medium (400 g) zucchini, diced into ½-inch pieces
1 can (28 oz) (800 g) canned diced tomatoes, with juice, undrained
2 tsp (5 g) ground cumin
1 tsp (3 g) paprika
1½ tsp (8 g) salt
½ tsp (1 g) black pepper
1 cup (185 g) quinoa (uncooked)
¼ cup (10 g) fresh cilantro, chopped (optional)
2 tbsp (30 ml) fresh lemon juice, freshly squeezed (optional)

Equipment (7)

6-quart slow cooker
Cutting board
Chef's knife
Colander
Wooden spoon or ladle
Can opener
Measuring spoons and cups

Steps

Before you start

Drain and rinse canned chickpeas and have them ready
Chop all vegetables and measure spices before starting (mise en place)
Use a 6-quart or larger slow cooker to fit all ingredients
Read through the recipe—quinoa is added near the end to prevent mushiness

1
Prepare vegetables and chickpeas
- On a cutting board, dice the 1 medium yellow onion into small ¼-inch pieces.
- Mince the 4 garlic cloves.
- Dice the 3 medium carrots into ½-inch pieces.
- Chop the 3 celery stalks into bite-sized pieces.
- Dice the 2 medium zucchini into ½-inch pieces.
- Open the two 15-oz cans of chickpeas, drain them in a colander, rinse under cold water, and pat dry.
- Set all ingredients aside.
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Ready when: All vegetables are uniformly diced; chickpeas are drained and rinsed
Tip: Cutting vegetables into similar-sized pieces ensures even cooking in the slow cooker
2
Add ingredients to slow cooker
- Pour 2 tbsp olive oil into the 6-quart slow cooker.
- Add the diced onion, minced garlic, drained chickpeas, diced carrots, diced celery, and diced zucchini.
- Pour in the 6 cups vegetable broth.
- Add the 28-oz can of diced tomatoes along with all its juice.
- Sprinkle in 2 tsp ground cumin, 1 tsp paprika, 1.5 tsp salt, and 0.5 tsp black pepper.
- Stir everything together with a wooden spoon until well combined and spices are evenly distributed.
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Ready when: All ingredients are mixed together and submerged in broth; spices are evenly distributed
Tip: Verify the slow cooker has enough space—there should be about 1 inch of clearance at the top
3
Cook soup base in slow cooker
- Cover the slow cooker and set it to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
- Do not open the lid or stir during cooking.
- The vegetables will become very tender and the flavors will meld beautifully.
- After cooking, carefully open the lid—the carrots should break apart easily with a fork when pierced, and the zucchini should be very soft.
- If on high, check after 3 hours to ensure vegetables don't overcook.
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Ready when: Carrots are fork-tender and break easily; celery is soft; broth is rich and flavorful
Tip: Avoid lifting the lid unnecessarily—each time you do, you lose heat and extend cooking time by 15–20 minutes
4
Stir in dry quinoa
- Using a wooden spoon or ladle, add 1 cup dry quinoa to the slow cooker.
- Stir well for about 1 minute to distribute the quinoa throughout the soup.
- If the slow cooker is on LOW, switch it to HIGH for faster cooking.
- If already on HIGH, keep it on HIGH.
- Cover the slow cooker immediately.
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Ready when: Quinoa grains are evenly distributed throughout the soup
Tip: Do not rinse the quinoa before adding; the slight natural coating enhances the soup's texture and flavor
5
Cook quinoa until translucent
- Continue cooking on HIGH for 20 to 25 minutes, until the quinoa grains become translucent (you'll see a small white ring around each grain).
- The broth will be mostly absorbed.
- If too much liquid remains after 25 minutes, leave the lid off for the last 3–5 minutes to allow it to reduce slightly.
- The soup should be thick and hearty but still pourable.
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Ready when: Quinoa grains are translucent with a visible white outer ring; broth is mostly absorbed; soup is at desired consistency
Tip: Overcooked quinoa becomes mushy, so taste a few grains in the final 5 minutes—they should be tender but still have a slight bite
6
Season and serve
- Turn off the slow cooker.
- Taste the soup and adjust salt and black pepper to your preference.
- If using them, stir in the ¼ cup fresh chopped cilantro and/or 2 tbsp fresh lemon juice for brightness and warmth.
- Ladle the soup into bowls and serve hot.
- The soup is now ready to break the Ramadan fast—it's warming, nourishing, and satisfying.
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Ready when: Soup is hot and flavors are balanced to your taste; garnish is added
Tip: Add lemon juice just before serving to preserve its brightness—cooking it longer dulls the fresh citrus flavor. Cilantro can be stirred in or scattered on top as a fresh garnish

Good to know

Tips

This recipe is very forgiving—feel free to add or substitute vegetables based on what you have on hand. Spinach, kale, green beans, or pumpkin all work beautifully
The soup tastes even better the next day as flavors develop and deepen. Reheat gently to preserve the quinoa's texture
If you have fresh mint, parsley, or dill, stir some in at the end or use as a garnish for extra freshness and aroma
For a creamier texture, blend 1–2 cups of the finished soup in a blender and stir it back in before serving—the rest stays chunky and hearty

Make ahead

The soup can be made 1–2 days ahead for convenience. Complete the recipe through step 3 (before adding quinoa), then cool and refrigerate in an airtight container. When ready to serve, reheat gently in the slow cooker on LOW for 1–2 hours or on the stovetop over medium-low heat, then add the quinoa and finish as directed in steps 4–6. This makes it ideal for busy iftar preparations.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 3–4 days in an airtight container. Freezer: up to 2 months (best stored before adding quinoa, as cooked quinoa can soften further upon thawing). Reheat: gently on the stovetop over medium heat, stirring occasionally, or in the slow cooker on LOW until warmed through (about 30–45 minutes).

Substitutions

vegetable broth → chicken broth. Use chicken broth for a richer, deeper flavor—it's not vegetarian or vegan, but adds savory depth
quinoa (uncooked) → white rice, farro, or pearl barley. White rice cooks in about the same time; farro and barley may need an extra 5–10 minutes. The texture and flavor will differ slightly
zucchini → yellow squash or eggplant. Yellow squash is milder and works identically; eggplant adds earthiness and absorbs the broth more readily
canned chickpeas → cooked dried chickpeas (home-cooked or frozen). Use the same weight (900g drained). Frozen chickpeas may soften slightly more during the long cook, which is fine