Go Back
MOROCCAN CHICKPEA SOUP Recipe

Moroccan Chickpea Soup

This hearty Moroccan Chickpea Soup is a flavorful, comforting, and protein-rich dish infused with warm spices and fresh vegetables. It's perfect as a filling lunch or dinner, especially on cool days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 150g)
  • 4 cloves garlic, minced
  • 2 medium carrots, diced (about 180g)
  • 2 stalks celery, diced (about 100g)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes (400g)
  • 2 cans cooked chickpeas (400g each, drained and rinsed or 3 cups cooked chickpeas)
  • 4 cups vegetable broth (1 liter)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 cups fresh spinach or kale, roughly chopped (about 60g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Chopping board
  • 1 Garlic press (optional)
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and cook, stirring, for 4-5 minutes until softened.
  3. Stir in minced garlic, diced carrots, and diced celery. Cook for another 4 minutes until the vegetables begin to soften.
  4. Add cumin, coriander, cinnamon, turmeric, smoked paprika, and cayenne pepper to the pot. Stir for 1 minute until fragrant.
  5. Mix in tomato paste and cook for 1 more minute, stirring constantly.
  6. Add diced tomatoes, drained chickpeas, and vegetable broth. Stir well and bring the mixture to a simmer.
  7. Season with salt and black pepper. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  8. Add chopped spinach or kale, and simmer uncovered for another 5 minutes until the greens are wilted.
  9. Stir in fresh lemon juice. Taste and adjust seasoning if needed.
  10. Ladle soup into bowls and garnish with chopped cilantro or parsley before serving.

Notes

For a thicker soup, use an immersion blender to partially blend the soup before adding greens.
You can substitute kale with spinach, chard, or even collard greens.
For extra protein, add a handful of cooked quinoa or lentils.
Soup stores well in the refrigerator for up to 4 days and freezes for up to 2 months.