35-Minute Moroccan Chickpea Soup: A Flavorful Comfort Bowl

Name: 35-Minute Moroccan Chickpea Soup: A Flavorful Comfort Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 2 cups cooked chickpeas; 1 onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/4 tsp cinnamon; 4 cups vegetable broth; 1 can diced tomatoes; Salt and pepper to taste; Fresh cilantro for garnish

Author: lia

Published: October 27, 2025

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There’s something magical about Moroccan chickpea soup that just wraps you in warmth. I’ll never forget the first time I tried it during a trip to Marrakech—the blend of cumin, coriander, and cinnamon filled the air, and every spoonful was like a hug in a bowl. Back home, I’ve been making this soup for years, and it’s become my go-to for cozy nights or when I need a quick, nourishing meal. It’s packed with protein from the chickpeas, and the spices give it that rich, earthy flavor that’s so uniquely Moroccan. Whether you’re vegetarian or just looking for something hearty and delicious, this soup is a winner every time.

Moroccan Chickpea Soup - detail 1

Why You’ll Love This Moroccan Chickpea Soup

Trust me, once you try this soup, it’ll become a regular in your kitchen—here’s why:

It’s lightning-fast: From chopping to serving, you’re looking at just 35 minutes. Perfect for those “I need dinner NOW” nights.
Bursting with flavor: The blend of warm spices makes every spoonful taste like a Moroccan market stall.
Meal prep superstar: It tastes even better the next day, so make a big batch!
Secretly healthy: Packed with protein and fiber from chickpeas, it keeps you full without weighing you down.

Ingredients for Moroccan Chickpea Soup

Here’s what you’ll need to make this soul-warming soup—I promise, most of these are probably already in your pantry! The spices are key here, so don’t skip them. And don’t worry, I always use canned chickpeas because who has time to soak beans overnight? (But if you do, go for it—just cook them first!)

2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
1 onion, chopped (white or yellow—whatever’s on hand)
2 cloves garlic, minced (or more if you’re a garlic lover like me)
1 carrot, diced (no need to peel if you give it a good scrub)
1 celery stalk, diced (adds that subtle earthy crunch)
1 tbsp olive oil (or any neutral oil you’ve got)
1 tsp ground cumin (the smoky backbone of the dish)
1 tsp ground coriander (trust me, it makes a difference)
½ tsp turmeric (for that golden glow)
¼ tsp cinnamon (just a pinch—it’s magic)
4 cups vegetable broth (homemade if you’re fancy, boxed if you’re practical)
1 can diced tomatoes (with their juices—free flavor!)
Salt and pepper to taste (start light—you can always add more)
Fresh cilantro for garnish (optional but oh-so-pretty)

How to Make Moroccan Chickpea Soup

Okay, let’s get cooking! This soup comes together so easily—just follow these simple steps, and you’ll have a pot of fragrant, cozy goodness in no time. I swear, your kitchen will smell like a spice bazaar, and that’s half the fun!

Sauté the aromatics: Heat the olive oil in a big pot over medium heat. Toss in the onion, garlic, carrot, and celery. Let them sizzle and soften for about 5 minutes, stirring now and then, until the onions turn translucent. (This is where all the flavor starts, so don’t rush it!)
Bloom the spices: Sprinkle in the cumin, coriander, turmeric, and cinnamon. Stir like crazy for 1 minute—you’ll know it’s ready when the spices smell toasty and incredible. (Careful not to burn them, though!)
Build the soup: Dump in the chickpeas, diced tomatoes with their juices, and vegetable broth. Give it a good stir, then crank up the heat until it boils. (The tomatoes add that perfect tangy backbone—don’t skip ’em!)
Simmer to perfection: Once boiling, reduce the heat to low and let it bubble gently for 20 minutes. The carrots should be tender, and the flavors will have melded beautifully. Taste and adjust salt and pepper as needed—I usually add another pinch of salt at this stage.
Serve it up: Ladle into bowls and scatter fresh cilantro on top if you’re feeling fancy. Grab some crusty bread for dunking, and dig in!

Moroccan Chickpea Soup - detail 2

Tips for the Best Moroccan Chickpea Soup

Want to take your soup from good to “wow”? Here are my tried-and-true tricks for maximum flavor and texture:

Toast your spices: Before adding them to the pot, dry-toast the cumin, coriander, and cinnamon for 30 seconds in a dry pan. It wakes up their oils and makes the flavors pop!
Blend half the soup: For extra creaminess without cream, blend half the soup with an immersion blender, then stir it back in. Still chunky, but luxuriously smooth too.
Adjust the broth: Like it thicker? Simmer uncovered for 5 extra minutes. Prefer it brothy? Add a splash of water or extra veggie stock.
Squeeze of lemon: Right before serving, a quick lemon wedge squeeze brightens all those warm spices beautifully. Trust me on this one!

Ingredient Substitutions and Notes

No chickpeas? No problem! Here’s how to tweak this soup based on what’s in your pantry or dietary needs—it’s crazy adaptable:

Chickpea swap: White beans or lentils work great (just adjust cooking time for lentils).
Veggie variations: Swap carrots for sweet potatoes or toss in kale instead of celery. I’ve even thrown in zucchini when I needed to clean out the fridge!
Spice level: Add a pinch of cayenne or harissa paste if you like heat.
Dietary notes: Already vegan and gluten-free—just double-check your broth label if you’re strict about GF.

The beauty? This soup forgives almost any swap. Make it yours!

Serving Suggestions for Moroccan Chickpea Soup

Oh, the fun part—how to serve this glorious soup! I love pairing it with warm, crusty bread for dunking (a baguette or pita works wonders). For something heartier, spoon it over fluffy couscous—it soaks up all those spiced juices perfectly. And don’t forget the toppings! A dollop of yogurt or swirl of harissa adds creaminess or heat, while a squeeze of lemon brightens everything up. Sometimes I go wild with extras: toasted almonds for crunch, fresh parsley for color, or even a drizzle of olive oil for richness. Honestly, it’s hard to go wrong—just follow your cravings!

Storage and Reheating Instructions

This soup is a dream when it comes to leftovers! Store it in an airtight container in the fridge for 3–4 days—it actually gets better as the flavors mingle. To freeze, let it cool completely, then stash in freezer-safe containers for up to 2 months. When reheating, just warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. Easy peasy!

Moroccan Chickpea Soup Nutritional Information

Each bowl of this soup packs a nutritional punch! Here’s the breakdown per serving: about 220 calories, 9g of protein, and 9g of fiber. Keep in mind, these are just estimates—your exact values may vary depending on ingredients and portion sizes. It’s hearty, healthy, and totally guilt-free!

Frequently Asked Questions

Got questions about this Moroccan chickpea soup? I’ve got answers! Here’s what readers ask most:

Can I use canned chickpeas? Absolutely—I always do for convenience! Just drain and rinse them well before adding to the soup.
How can I make it spicier? Add a pinch of cayenne pepper, a dash of harissa paste, or even a chopped fresh chili when sautéing the veggies.
Can I freeze this soup? Yes! It freezes beautifully for up to 2 months. Just thaw and reheat with a splash of broth.
What can I use instead of cilantro? Fresh parsley or even a sprinkle of mint works great if cilantro’s not your thing.
Is this soup gluten-free? Yes, as long as your vegetable broth is gluten-free—double-check the label to be sure!

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