Go Back
Moroccan Chickpea Soup Recipe
Ben Carraoli

Moroccan Chickpea Soup Recipe

I recently tried making Moroccan Chickpea Soup 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 50 g split red lentils – thickens the soup and adds creaminess.
  • 1 liter vegetable stock – use low-sodium for better control of saltiness.
  • 100 g 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.