Moroccan Chickpea Soup Recipe
This hearty Moroccan Chickpea Soup is a comforting and flavorful dish featuring tender chickpeas simmered in a rich tomato base infused with aromatic Moroccan spices. Perfect for a nourishing lunch or dinner, this soup combines simple ingredients into a warming, fragrant meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
Soup Ingredients
- 1 cup dried chickpeas (or 2 cups cooked/canned chickpeas, drained and rinsed)
- 3 medium ripe tomatoes, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
Instructions
- Prepare Chickpeas: If using dried chickpeas, soak them overnight and cook until tender, about 1 to 1.5 hours. If using canned, rinse and drain well.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Spices: Stir in chopped tomatoes and all the spices – cumin, coriander, cinnamon, paprika, and turmeric. Cook for 5-7 minutes until tomatoes soften and spices release their aroma.
- Simmer the Soup: Add cooked chickpeas and vegetable broth. Bring to a boil, then reduce heat to low and let the soup simmer gently for 20-25 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Serve Hot: Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley. Enjoy warm as a wholesome, comforting meal.
Notes
- For quicker preparation, canned chickpeas are a great shortcut.
- Adjust spices according to your heat preference—add a pinch of cayenne for a spicy kick.
- This soup pairs wonderfully with crusty bread or a side of couscous.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
Keywords: Moroccan chickpea soup, tomato chickpea soup, vegan Moroccan soup, easy chickpea soup, healthy vegetarian soup
Find it online: https://platedandproud.com/moroccan-chickpea-soup-recipe/
