Moroccan Chickpea Soup: An Easy Soup Recipe

Moroccan food has a unique flavour palate that uses spices typical of North African cuisine. Food from this part of the world is a good option for vegetarians and vegans, as it often combines pulses and spices to create flavoursome and nutritious meals that add something a little different to your usual diet. A perfect example of vegan Moroccan cuisine is this Moroccan chickpea soup.

The chickpeas are combined with other vegetables and typical North African spices to create a hearty, aromatic, and delicious soup. It is easy to adapt this soup to suit your own tastes if you experiment with the herbs and spices. You can also add extra vegetables if you wish.

Despite being full of flavour and very filling, this North African soup is quick and easy to make. Therefore, it is ideal for people with a busy schedule who want to eat flavoursome food without spending hours in the kitchen.

Here is how to make a Moroccan chickpea soup.

Ingredients for Moroccan Chickpea Soup

• 400g can of chickpeas, drained
• 400g can of chopped tomatoes
• 100g frozen broad beans
• 1 onion, finely chopped
• 2 celery sticks, finely sliced
• 1 red pepper finely chopped
• 600 ml vegetable stock
• 2 tsp cumin
• 1 tsp dried ground ginger
• 1 tsp turmeric
• 3 cloves of garlic, crushed
• 1 tsp harissa paste
• ½ tsp dried ground cinnamon
• Zest and juice of ½ lemon
• Salt and freshly ground black pepper to taste
• A handful of coriander leaves, finely chopped
• 1 tbsp olive oil

How to Make Moroccan Chickpea Soup

1. Add the olive oil to a large saucepan and put over medium heat.
2. Then, add the chopped onion, pepper, and celery to the pan. Cook for 10 minutes until the ingredients are soft.
3. Add the crushed garlic and cook for another two minutes.
4. Turn the heat of the hob to high, then add the chickpeas, chopped tomatoes, and vegetable stock to the pan. Cook for another eight minutes.
5. Meanwhile, put a small saucepan over low heat on the hob.
6. Add the cumin, turmeric, cinnamon, and ginger to the pan and heat for two minutes to release the flavours of the spices.
7. Then, add the spices to the soup, along with the harissa paste, broad beans, and lemon juice.
8. Season the soup with salt and freshly ground black pepper and stir to ensure all the ingredients are combined.
9. Cook for a further two minutes before serving.
10. Top the bowls of Moroccan chickpea soup with a sprinkle of lemon zest and some chopped coriander.

Additional Tips

• You might also like to try our recipe for Fakes, a Greek lentil soup, or lentil mulligatawny.
• If you do not have coriander, try parsley instead.
• An excellent accompaniment for this North African soup is flatbreads, as this is typical of Moroccan cuisine.
• Omit the harissa paste if you do not want your Moroccan chickpea soup too spicy.