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Moroccan Chickpea Soup

Moroccan Chickpea Soup: Easy Comfort in Every Bowl

Enjoy a comforting bowl of Moroccan Chickpea Soup, rich in spices and nutritious ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Moroccan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Avocado oil works well as a substitute.
  • 1 medium Onion Chopped, yellow or white preferred.
  • 2 medium Carrots Diced.
  • 1 stalk Celery Diced, optional for crunch.
  • 3 cloves Garlic Minced.
For the Spices
  • 1 teaspoon Ground Cumin Substitute with ground coriander if desired.
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Turmeric Powder Omit if unavailable.
  • 1 pinch Cayenne Pepper Optional, adjust to taste.
Main Ingredients
  • 1 14-ounce can Crushed Tomatoes Or fresh tomatoes in season.
  • 4 cups Vegetable Broth Chicken broth for non-vegetarian option.
  • 1 can Chickpeas Rinsed.
  • 1 cup Red Lentils Green lentils may require longer cooking.
For Garnishing
  • 1 handful Fresh Cilantro Chopped.
  • 1 handful Fresh Parsley Chopped.
  • 1 tablespoon Lemon Juice Or lime juice in a pinch.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 1 diced celery stalk. Sauté for 5–7 minutes until softened and translucent. Stir in 3 minced garlic cloves, 1 teaspoon each of ground cumin, ground coriander, and turmeric, plus a pinch of cayenne pepper. Cook for an additional minute until fragrant.
    Moroccan Chickpea Soup
  2. Pour in a 14-ounce can of crushed tomatoes and 4 cups of vegetable broth. Scrape up any flavorful bits. Add 1 can of rinsed chickpeas and 1 cup of red lentils. Stir to combine.
    Moroccan Chickpea Soup
  3. Bring to a gentle boil, then reduce to low heat, cover, and allow to simmer for at least 30 minutes, stirring occasionally.
    Moroccan Chickpea Soup
  4. Remove from heat, stir in chopped herbs and the juice of 1 lemon. Season with salt and black pepper to taste.
    Moroccan Chickpea Soup
  5. Ladle into bowls, garnish with extra herbs or a drizzle of olive oil as desired. Serve hot with warm pita bread or baguette.
    Moroccan Chickpea Soup

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Let the soup sit for a few hours or overnight to deepen flavors. Adjust cayenne pepper based on heat preference and don't skip fresh herbs and lemon juice for brightness.

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