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    You are here: Home / Soups / Moroccan-Inspired Chickpea Soup

    LAST UPDATED: July 16, 2021 • FIRST PUBLISHED: March 15, 2021

    Moroccan-Inspired Chickpea Soup

    Jump to Recipe Print Recipe
    Bowl of Chickpea Soup with Text Overlay Reading "Moroccan Chickpea Soup"

    This chickpea soup is incredibly easy to make with just a handful of ingredients! Comforting, loaded with flavor, and hearty enough for a meal, this crave-worthy soup can be on the table in just over 30 minutes!

    White Wooden Surface Set with Two Bowls of Chickpea Soup, Loaf of Bread and Lemon Wedges

    This chickpea soup is my new go-to lazy soup recipe. It's one of the easiest homemade soups I've ever made, and also one of the most delicious.

    Since coming up with the recipe I've made it a bunch of times, and that doesn't happen often when you develop new recipes day-in day-out for a living. And just about every time I make it, my husband declares it to be the best soup ever.

    Jump to:
    • What You'll Need
    • How to Make Chickpea Soup
    • Chickpea Soup Tips & FAQ
    • More Vegan Bean Soups
    • Moroccan-Inspired Chickpea Soup

    What You'll Need

    Bowl of Chickpea Soup with Spoon and Parsley on Top
    • Olive oil. Just about any high-heat oil can be substituted, but olive oil will give your soup the best flavor.
    • Onion.
    • Garlic.
    • Spices. We're using cumin, paprika, and cinnamon. You could substitute a tablespoon of Ras El Hanout (Moroccan spice blend), but I stuck with these three because most cooks keep them on hand.
    • Vegetable broth. I used Better Than Bouillon's roasted vegetable flavor.
    • Chickpeas. Make sure to use canned or precooked.
    • Tomato paste.
    • Harissa paste. This is a spicy chili paste that you can find in the international foods section of your supermarket. Feel free to leave it out for a milder soup, or substitute another hot sauce that you have on hand, such as sriracha, or even just a pinch of cayenne pepper.
    • Lemon juice.
    • Salt & pepper.
    • Fresh parsley or cilantro. These are optional, but they make great toppings!

    How to Make Chickpea Soup

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd prefer to skip right to the recipe.

    1. Heat up some oil in a large pot, then add diced onion. Sweat the onion for about 5 minutes, until it begins to soften up and become translucent. Add the garlic and spices. Sauté them with the onions for about a minute, until the mixture becomes very fragrant.
    2. Stir in the broth, chickpeas, and tomato paste.
    3. Bring the soup to a boil. Lower the heat and allow the soup to simmer for about 20 minutes, just long enough to soften up the chickpeas a bit.
    4. Remove the pot from heat and blend about half of the soup using an immersion blender, or by transferring it to a blender or food processor. Always be super careful when blending hot liquids.
    Collage Showing 4 Steps For Making Chickpea Soup: Cook Onions and Spices, Add Broth, Chickpeas and Tomato Paste, and Simmer

    Now you can season your soup with some lemon juice, harissa paste, salt and pepper.

    Pot of Chickpea Soup with Wooden Spoon

    Ladle the soup into bowls and top each with a sprinkle of parsley or fresh cilantro.

    Two Bowls of Chickpea Soup, Spoon and Loaf of Bread in the Background

    Chickpea Soup Tips & FAQ

    • Is this soup gluten-free? It is!
    • Shelf-life & storage: Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
    • Can I make this soup with dried chickpeas? Sure! You'll need to soak and cook them first though. Try this method. You'll need about 6 cups of cooked chickpeas to make this soup.
    • Is this soup spicy? The harissa paste gives it a slight kick. Leave it out for a milder version, or use a little extra for more heat.
    • How can I reduce the sodium content of this soup? Try using low sodium broth and chickpeas.
    • Add some veggies if you'd like to switch things up! I recommend adding them after blending, then letting them simmer in the soup for a few extra minutes, until they're cooked through. Cauliflower, spinach, green beans, and peas would all be great choices.

    More Vegan Bean Soups

    • Rosemary White Bean Soup
    • Mexican Pinto Bean Soup
    • Classic Lentil Soup
    • Spicy Black Bean Soup
    • Mediterranean Red Lentil Soup

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Chickpea Soup with Parsley on Top
    5 from 2 votes
    Print

    Moroccan-Inspired Chickpea Soup

    This chickpea soup is incredibly easy to make with just a handful of ingredients! Comforting, loaded with flavor, and hearty enough for a meal, this crave-worthy soup can be on the table in just over 30 minutes!

    Course Soup
    Cuisine American, Moroccan
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6
    Calories 338 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 4 garlic cloves, minced
    • 2 teaspoons ground cumin
    • 1 teaspoon sweet paprika
    • ½ teaspoon ground cinnamon
    • 3 cups vegetable broth
    • 4 (14 ounce or 400 gram) cans chickpeas, drained and rinsed
    • 2 tablespoons tomato paste
    • 1 tablespoon lemon juice
    • 1 teaspoon harissa paste (or to taste)
    • Salt & pepper, to taste
    • Chopped fresh parsley or cilantro, for serving
    US Customary - Metric

    Instructions

    1. Coat the bottom of a large pot with the oil and place it over medium heat.

    2. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring it occasionally, until it becomes soft and translucent.

    3. Stir in the garlic, cumin, paprika, and cinnamon. Sauté everything with the onion for about 1 minute, until very fragrant.

    4. Stir in the broth, chickpeas, and tomato paste. Raise the heat and bring the mixture to a boil.

    5. Lower the heat and let the mixture simmer, stirring occasionally, for about 20 minutes, until the chickpeas soften up a bit. You can add a bit of water if the liquid reduces too much.

    6. Remove the pot from heat.

    7. Blend about half of the soup, either using an immersion blender, or by carefully transferring it to a food processor or blender, then returning it to the pot.

    8. Season the soup with lemon juice, harissa paste, salt, and pepper to taste. You can also place the pot back on the burner to reheat the soup if it has cooled down too much.

    9. Ladle into bowls. Sprinkle with cilantro or parsley, if desired, and serve.

    Recipe Notes

    *If using chickpeas that you've cooked yourself, you'll need 6 cups.

    Nutrition Facts
    Moroccan-Inspired Chickpea Soup
    Amount Per Serving (1.5 cups)
    Calories 338 Calories from Fat 49
    % Daily Value*
    Fat 5.4g8%
    Saturated Fat 0.7g4%
    Sodium 1021mg43%
    Potassium 526mg15%
    Carbohydrates 58.4g19%
    Fiber 11.5g46%
    Sugar 3.5g4%
    Protein 12.6g25%
    Calcium 96mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Classic Vegan French Toast (Recipe & Video!)
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Susana says

      March 15, 2021 at 4:12 pm

      Ooooooohhhhhh, this soup sounds delicious!!!!! Need to try it asap... Thank you Alissa, for another inspiring recipe!!!

      Reply
    2. Carla says

      March 16, 2021 at 5:10 am

      Will be making this soup sometime this week! Lazy and delicious are my two favorite words these days.

      Reply
    3. Thabby says

      April 11, 2021 at 12:11 am

      5 stars
      I just did this recipe today, I can say it was absolutely delicious! I ended up having not only seconds, but thirds!

      Reply
    4. Fiorino Bianchi says

      January 15, 2022 at 6:55 am

      Hi.I am on your mailing list and following you on the media for many years...you have scrumptious recipe , but here I must say that i never recommend "CANNED"" chickpeas because they are not healthy as the ones cooked at home fresh using Dry chickpeas..also canned chickpeas have special taste and flavor ...Thank you very much for all your recipes..have good day..

      Reply
    5. HB says

      February 22, 2022 at 12:19 pm

      5 stars
      I made this last night and it was phenomenal! I'm really glad I found this recipe--I've been getting bored of tomato-based lentil and bean soups and this was a breath of fresh air. No doubt this will become part of my regular rotation. I added about 2 tablespoons of harissa and a few dashes of white vinegar, otherwise made the recipe as written.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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