Moroccan Chickpea Soup Recipe

Introduction

Moroccan Chickpea Soup is a comforting and flavorful dish perfect for any season. Packed with protein-rich chickpeas and aromatic spices, this soup offers a warm, hearty meal that’s simple to make and satisfying to enjoy.

Ingredients

• 1 cup dried or 2 cups cooked chickpeas
• 2 cups chopped tomatoes
• 1 large onion, diced
• 2 teaspoons Moroccan spice blend (such as cumin, coriander, paprika, and cinnamon)
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: fresh cilantro or parsley for garnish

Instructions

1. Step 1: If using dried chickpeas, soak them overnight and cook until tender. If using canned, rinse and drain them well.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
3. Step 3: Stir in the Moroccan spice blend and cook for 1 minute until fragrant.
4. Step 4: Add the chopped tomatoes and cook for another 3-4 minutes, allowing them to soften and release their juices.
5. Step 5: Pour in the broth and add the chickpeas. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes to let the flavors meld.
6. Step 6: Season with salt and pepper to taste. Serve the soup warm, garnished with fresh cilantro or parsley if desired.

Tips & Variations

• Use canned chickpeas for a quicker preparation without sacrificing flavor.
• Add diced carrots or celery for extra texture and nutrition.
• For a richer taste, stir in a spoonful of harissa or smoked paprika.
• Serve with warm crusty bread or couscous for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work great and can deepen the soup’s flavor. Use about 1 can (14 oz) of diced tomatoes as a substitute for fresh.

How can I make this soup vegan?

This recipe is naturally vegan when using vegetable broth. Simply avoid chicken broth and confirm that all ingredients are plant-based.

Moroccan Chickpea Soup Recipe

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★★★★★

4.9 from 127 reviews

A warm and hearty Moroccan Chickpea Soup that combines tender chickpeas, fresh tomatoes, aromatic spices, and onions simmered to perfection. This comforting soup is perfect for cozy meals and features classic Moroccan flavors with a simple cooking process.

• Author: Lena
• Prep Time: 10 minutes (plus overnight soaking if using dried chickpeas)
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

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Ingredients

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 2 large tomatoes, chopped
• 1 medium onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups vegetable broth or water
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

Instructions

1. Prepare the chickpeas: If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before cooking. If using canned chickpeas, simply drain and rinse them thoroughly.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. This step helps to build the flavor base of the soup.
3. Add the spices: Stir in cumin, coriander, cinnamon, and cayenne pepper into the onions. Cook for 1-2 minutes until fragrant, allowing the spices to bloom and release their essential oils.
4. Add tomatoes and chickpeas: Add the chopped tomatoes to the pot, stirring to combine. Then add the chickpeas and pour in the vegetable broth or water. Season with salt and pepper to taste.
5. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 45-60 minutes if using dried chickpeas, or 20-30 minutes for canned chickpeas, until the chickpeas are tender and the flavors have melded beautifully.
6. Adjust seasoning and serve: Taste the soup and adjust salt, pepper, or spices as needed. Serve warm, garnished with freshly chopped cilantro or parsley for a fresh, herbal note.

Notes

• For a thicker soup, you can blend a portion of the soup and stir it back in.
• Adding a squeeze of lemon juice just before serving enhances the flavors with a bright tang.
• This soup pairs well with warm crusty bread or flatbread.
• Use low-sodium broth to control the salt content if preferred.

Keywords: Moroccan chickpea soup, chickpea soup recipe, vegan Moroccan soup, hearty chickpea soup, spiced chickpea stew