Do Share Recipe

I recently tried making Moroccan Chickpea Soup Recipe at home, and I was amazed at how warm, hearty, and full of flavor it turned out. The combination of chickpeas, aromatic spices, and a hint of harissa makes it a comforting meal, especially on chilly evenings. Every spoonful is cozy and satisfying, and I love that it’s packed with plant-based protein.

Making this soup reminded me of my trip to Marrakesh, where the flavors inspired this very recipe. For a creamy chicken twist, you can also enjoy the Skillet White Pesto Chicken and Orzo Recipe as a warm, flavorful meal. I can honestly say it’s become a favorite in my weekly meal rotation.

Ingredients

Here’s what you’ll need to make this delicious Moroccan Chickpea Soup:

2 tablespoons olive oil – for sautéing vegetables and building a flavorful base.
1 large onion, finely chopped – gives a natural sweetness and depth to the soup.
2 medium carrots, diced – adds texture and subtle sweetness.
2 celery sticks, diced – balances the flavors and enhances the aroma.
3 garlic cloves, minced – for that classic aromatic punch.
1–2 teaspoons harissa paste – adjust to taste for mild or spicy heat.
1 tablespoon tomato paste – adds richness and depth.
1 teaspoon ground cumin – brings earthy warmth.
½ teaspoon ground cinnamon – a subtle hint of sweetness.
1 teaspoon smoked paprika – gives a smoky undertone.
50g split red lentils – thickens the soup and adds creaminess.
1 liter vegetable stock – use low-sodium for better control of saltiness.
100g baby spinach – added at the end for freshness.
1 can (400g) chickpeas, drained and rinsed – main protein source.
Juice of ½ lemon – brightens the flavors.
Salt, to taste – enhances all other flavors.

Note: Serves 4–6 people.

Variations

This soup is versatile, and you can tweak it according to dietary preferences or available ingredients:

Dairy-free: Naturally, this recipe is already vegan-friendly.
Extra protein: Add cooked quinoa or chickpeas for a heartier version.
Flavor boosters: Try a pinch of turmeric or coriander for additional depth.
Low-spice version: Reduce or omit harissa paste for a milder soup.
For another creamy, cheesy option, you might enjoy the Southwest Chicken Alfredo Recipe as inspiration for a rich, comforting dinner.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large heavy-bottomed pot – for cooking the soup evenly.
Wooden spoon – to sauté vegetables and stir the soup.
Blender (optional) – to puree a portion of the soup for creaminess.
Measuring spoons & cups – for accurate ingredient quantities.

How to Make Moroccan Chickpea Soup Recipe?

Step 1: Prepare the base

Start by heating olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened and fragrant. Then, add the garlic, harissa paste, and tomato paste, stirring to combine.

Step 2: Add spices and lentils

Sprinkle in the cumin, cinnamon, and smoked paprika. Stir well for a minute to release their flavors. Then, add the split red lentils and vegetable stock, letting them cook gently until tender.

Step 3: Blend some of the soup

Remove about a third of the soup and blend until smooth. This step thickens the soup naturally, giving a velvety texture without needing flour or cornstarch.

Step 4: Add chickpeas and spinach

Return the blended portion to the pot, then add drained chickpeas and baby spinach. Simmer for a few more minutes until the spinach wilts and everything is heated through.

Step 5: Season and serve

Finish the soup with fresh lemon juice and salt to taste. Ladle into bowls and add a drizzle of extra harissa if desired. Serve hot with warm pitta or flatbread.

Additional Tips for Making this Recipe Better

From my experience, a few small touches make a big difference:

I always use fresh garlic rather than powdered for a more vibrant flavor.
Blending part of the soup creates a creamy texture without extra fat.
Adjust the harissa gradually, as it can be quite spicy.
I like to let the soup sit for a few minutes before serving; the flavors intensify beautifully.

How to Serve Moroccan Chickpea Soup Recipe?

For a visually appealing and flavorful presentation:

Serve in rustic bowls with a swirl of harissa or olive oil on top.
Garnish with fresh cilantro or parsley for color and freshness.
Pair with crusty bread or warm flatbreads to soak up every drop of soup.
Add a sprinkle of smoked paprika for extra aroma and appeal.

Nutritional Information

Here’s a rough estimate of the nutritional content per serving:

Calories: 210 kcal – a light yet filling meal.
Protein: 9g – from chickpeas and lentils.
Carbohydrates: 30g – provides energy and keeps you full.
Fat: 6g – healthy fats from olive oil.

Make Ahead and Storage

Storing

This soup keeps beautifully in the fridge for up to 4 days. I usually store it in an airtight container to preserve freshness and flavor.

Freezing

It freezes well for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. You can add a splash of water or stock if it’s too thick.

Why You’ll Love This Recipe?

This Moroccan Chickpea Soup is a must-try, and here’s why:

Easy to prepare: Minimal chopping and quick cooking make it weeknight-friendly.
Plant-based and nutritious: Packed with protein and fiber for a healthy meal.
Flavorful and warming: Spices and harissa create a comforting taste.
Versatile: Can be customized with vegetables or extra lentils.
Freezer-friendly: Perfect for meal prep or busy days.

This recipe is hearty, flavorful, and perfect for anyone craving a warm, plant-based meal. I keep coming back to it whenever I want something cozy yet healthy!

Ben Carraoli