There’s something truly magical about gathering around a warm bowl of soup when the seasons start to shift and the air turns crisp. Moroccan Chickpea Soup, with its bold spices, hearty texture, and vibrant colors, is a dish that immediately transports you to a bustling market in Marrakech — full of fragrant spices, vibrant stalls, and the hum of lively conversation.
This soup has deep roots in Moroccan cuisine, where hearty legumes like chickpeas have been used for centuries to create nourishing meals that are both comforting and full of life. Traditionally, dishes like this are often served during Ramadan to break the fast because they’re hearty yet gentle on the stomach. But you don’t have to wait for a special occasion to savor this comforting bowl.
In my house, Moroccan Chickpea Soup marks the unofficial start of fall. It’s the dish I turn to when I need a hug in a bowl — it’s packed with protein, veggies, and all the cozy spices that make your kitchen smell absolutely heavenly. Every spoonful is like a warm blanket on a chilly evening, and the best part? It’s easy enough for a weeknight yet special enough for guests.
Let’s dive into why this recipe will win a spot in your regular rotation.
Why You’ll Love This Recipe:
- Bursting with Flavor: Cumin, turmeric, paprika, and cinnamon create a rich, warm base that’s both aromatic and comforting.
- Hearty and Healthy: Packed with fiber and protein from chickpeas and fresh veggies, this soup is as nourishing as it is delicious.
- Simple Ingredients: You probably already have most of the ingredients in your pantry.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for prepping ahead.
- Naturally Dairy-Free and Gluten-Free: Great for those with dietary restrictions without needing to substitute anything.
- Customizable: Add your favorite greens or adjust the spices to suit your taste.
INGREDIENTS YOU’LL NEED:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
- Salt and black pepper, to taste
HOW TO MAKE Moroccan Chickpea Soup:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Start with the Aromatics
First things first — grab your favorite heavy-bottomed pot. Heat the olive oil over medium heat. Once shimmering, toss in the diced onion, carrots, and celery. This trio is the beginning of many great soups, and here, it creates a sweet, mellow base that sets the stage for the spices to shine. Stir them around and let them cook until softened, about 5 to 7 minutes.
Step 2: Spice Things Up
Add the minced garlic, ground cumin, turmeric, paprika, cinnamon, and cayenne pepper. Stir constantly for about 1 minute — this step is essential! Toasting the spices wakes them up and fills your kitchen with the most incredible, mouthwatering aroma.
Step 3: Build the Broth
Pour in the vegetable broth, chickpeas, and diced tomatoes. Give everything a good stir to combine all those gorgeous flavors. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes. As it bubbles away, the chickpeas soften slightly and absorb all that spicy goodness.
Step 4: Freshen It Up
Right before serving, stir in the fresh cilantro and parsley. These herbs add a burst of freshness that perfectly balances the earthy, rich soup. Season to taste with salt and pepper — don’t skip this! A good pinch of salt can make all the flavors pop.
Step 5: Serve and Savor
Ladle the soup into bowls and serve with lemon wedges on the side. A little squeeze of lemon brightens everything up and ties all the flavors together beautifully.
HELPFUL TIPS:
- For Extra Creaminess: If you prefer a creamier texture, you can mash some of the chickpeas in the pot with a spoon or use an immersion blender to partially blend the soup.
- Make It a Meal: Add a handful of cooked couscous or quinoa to the bowl before ladling in the soup for an even heartier meal.
- Spice Level: Feel free to dial back the cayenne pepper if you’re sensitive to heat, or add a little extra if you love a good spicy kick.
- Fresh Herbs: Don’t skip the fresh parsley and cilantro. They add a vital, fresh note that lifts the whole dish.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian, Gluten-Free
NOTES:
This soup is one of those magical recipes that tastes even better the next day as the flavors have more time to mingle. It’s perfect for making ahead for busy weeks.
NUTRITIONAL INFORMATION:
(Per serving, approximate)
- Calories: 210
- Protein: 9g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use dried chickpeas instead of canned?
Absolutely! Just soak them overnight and cook them until tender before adding to the soup.
Can I freeze Moroccan Chickpea Soup?
Yes! It freezes beautifully. Just let it cool completely, then store in airtight containers in the freezer for up to three months.
Is there a way to make it even heartier?
Sure! Stir in some chopped spinach, kale, or cooked grains like couscous or farro right before serving.
What can I substitute if I don’t like cilantro?
You can skip it or replace it with extra parsley or even a little fresh mint for a different twist.
STORAGE INSTRUCTIONS:
- Refrigerator: Store cooled soup in an airtight container for up to 5 days.
- Freezer: Cool completely and freeze in individual portins for up to 3 months. Reheat gently on the stovetop or in the microwave.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cozy delights:
- Chicken Pesto Tortellini Soup
- Hearty Tuscan Chicken Soup – A Cozy, Flavorful Bowl in 30 Minutes
- Tuscan Chicken Soup – A Hearty, Comforting Bowl of Goodness
- Hearty Ratatouille Soup
Conclusion
Moroccan Chickpea Soup isn’t just a recipe; it’s a cozy experience. It’s the kind of dish that turns a regular night into something special, simply through the magic of a well-spiced, lovingly prepared bowl of goodness. Whether you’re whipping it up for a weeknight dinner, meal prepping for busy days, or sharing it with friends over a casual dinner, this soup will bring warmth and comfort to your table. Try it once, and I bet it’ll become a treasured part of your soup rotation.
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Moroccan Chickpea Soup
Description
There’s something truly magical about gathering around a warm bowl of soup when the seasons start to shift and the air turns crisp. Moroccan Chickpea Soup, with its bold spices, hearty texture, and vibrant colors, is a dish that immediately transports you to a bustling market in Marrakech — full of fragrant spices, vibrant stalls, and the hum of lively conversation.
This soup has deep roots in Moroccan cuisine, where hearty legumes like chickpeas have been used for centuries to create nourishing meals that are both comforting and full of life. Traditionally, dishes like this are often served during Ramadan to break the fast because they’re hearty yet gentle on the stomach. But you don’t have to wait for a special occasion to savor this comforting bowl.
In my house, Moroccan Chickpea Soup marks the unofficial start of fall. It’s the dish I turn to when I need a hug in a bowl — it’s packed with protein, veggies, and all the cozy spices that make your kitchen smell absolutely heavenly. Every spoonful is like a warm blanket on a chilly evening, and the best part? It’s easy enough for a weeknight yet special enough for guests.
Let’s dive into why this recipe will win a spot in your regular rotation.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
6 cups vegetable broth
2 (15-ounce) cans chickpeas, rinsed and drained
1 (14-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 lemon, cut into wedges
Salt and black pepper, to taste
Instructions
Step 1: Start with the Aromatics
First things first — grab your favorite heavy-bottomed pot. Heat the olive oil over medium heat. Once shimmering, toss in the diced onion, carrots, and celery. This trio is the beginning of many great soups, and here, it creates a sweet, mellow base that sets the stage for the spices to shine. Stir them around and let them cook until softened, about 5 to 7 minutes.
Step 2: Spice Things Up
Add the minced garlic, ground cumin, turmeric, paprika, cinnamon, and cayenne pepper. Stir constantly for about 1 minute — this step is essential! Toasting the spices wakes them up and fills your kitchen with the most incredible, mouthwatering aroma.
Step 3: Build the Broth
Pour in the vegetable broth, chickpeas, and diced tomatoes. Give everything a good stir to combine all those gorgeous flavors. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes. As it bubbles away, the chickpeas soften slightly and absorb all that spicy goodness.
Step 4: Freshen It Up
Right before serving, stir in the fresh cilantro and parsley. These herbs add a burst of freshness that perfectly balances the earthy, rich soup. Season to taste with salt and pepper — don’t skip this! A good pinch of salt can make all the flavors pop.
Step 5: Serve and Savor
Ladle the soup into bowls and serve with lemon wedges on the side. A little squeeze of lemon brightens everything up and ties all the flavors together beautifully.
Notes
This soup is one of those magical recipes that tastes even better the next day as the flavors have more time to mingle. It’s perfect for making ahead for busy weeks.