Nourishing Moroccan Chickpea Soup is flavorful, filling and easy to make with an array of veggies, chickpeas and warm spices. This delicious soup can be ready to serve in less than 30 minutes and is the perfect plant-based dinner that the whole family will enjoy.

It’s soup season! Are you excited? We certainly are! Soup is one of our favorite things to make during the cooler months. There’s just something so comforting about a steaming bowl of vegetable soup on a chilly day! While we are a fan of traditional soups like French onion, taco, and split pea, we are also a big fan of more exotic soups like this easy Moroccan chickpea soup with incredible Mediterranean flavors!

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The flavor is just so amazing! The combination of the spices like cumin, ginger, and paprika with the tomatoes and fresh herbs gives it that Moroccan flare. When you add in chickpeas, potatoes, and zucchini, it enhances it even more!

Something else that’s great about this chickpea soup is that it’s a super quick, one-pot meal. It’s great for making ahead of time and is super tasty paired with naan or some crusty bread and a crisp salad on the side!

Why you’ll love this recipe

  • Super tasty! This dish is full of flavor and so cozy and comforting served with a warm loaf of crusty bread.
  • Quick & easy to make. Chickpea soup comes together in one pot with very little effort in under 30 minutes.
  • Healthy. It’s a meal that’s hearty and healthy with protein-packed chickpeas and nutritious vegetables.
Two bowls of soup with vegetables and chickpeas in a tomato broth.

Ingredients needed

Chickpea soup is filled with wonderful flavors and nutrients thanks to all of the warm spices, potatoes, chickpeas and vegetables. Here’s what you’ll need to make it:

  • Olive oil. A bit of olive oil is needed to cook down the onion, garlic and spices.
  • Onion & garlic. For a boost of flavor in the base of the soup.
  • Maple syrup. To balance the bold flavors with just a touch of sweetness.
  • Spices. To season the dish, we’re using a mix of cumin, ginger and paprika and some salt & pepper.
  • Chickpeas. Adds texture and plant-based protein to the meal.
  • Vegetable broth. We recommend using a low sodium vegetable broth, so that you can control the amount of salt you like in the soup. Feel free to sub with chicken broth, if you’re not eating vegan or vegetarian.
  • Baby red potatoes. The tender bites of potato add so much heartiness.
  • Diced tomatoes. You’ll need a 15 ounce can of diced tomatoes to give this the right texture and flavor base.
  • Zucchini. No need to peel the zucchini, it adds color and nutrients.
  • Fresh herbs. A mixture of parsley and mint adds freshness and flavor.

How to make this recipe

Making this nourishing Moroccan chickpea soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to whip up. Here’s how:

For full, printable instructions, reference the recipe card at the bottom of the post.

  1. Sauté onion, garlic and spices. Heat the olive oil in a large pot over medium heat. Add in the onion, maple syrup, and 1/2 teaspoon of salt. Cook for about 5 minutes or until the onion becomes translucent. Stir in the garlic and spices and cook for an additional minute.
  2. Simmer the soup. Stir in the chickpeas, broth, potatoes, tomatoes (including their juices) and zucchini. Bring to a simmer and cook, stirring a few times, for 20 minutes or until the potatoes begin to soften.
  3. Serve & enjoy. Before serving, mix in the herbs and season to taste with salt and pepper.

Tips for recipe success

  • Make it creamy. If you’d like the soup to be a bit creamier, mash some of the potato pieces against the side of the pot and stir them in with all of the other vegetables.
  • Customize it. Want to add any other veggies? Go for it! This recipe is easy to customize so you can make it your own.
  • Sauté the spices. Be sure to sauté the onion, spices and garlic before adding the broth to deepen the flavor.
Fresh herbs sprinkled over a vegetable soup in a large pot.

Frequently asked questions

Are chickpeas good for you?

Yes, chickpeas are a great source of plant-based protein, especially for vegetarians and vegans. In addition, they are packed with vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium and iron. They are also high in vitamin A, E and C.

Should you peel chickpeas for soup?

Chickpeas, or garbanzo beans, have a very thin skin on the outside. You can eat chickpeas with the skin on, and in this soup, you won’t even notice the skin. However, removing the skins when making hummus makes it creamy and rich.

What if I don’t like chickpeas? Is there a substitute?

If you’re not a fan of chickpeas, you can use kidney beans or white beans instead. You could also simply leave them out and make this a Moroccan vegetable soup.

Serving suggestions

This chickpea soup is hearty enough to eat on its own as a meal or serve it with a side. Here’s some delicious pairing options:

  • Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
  • Sandwich. A soup and sandwich lunch or dinner is the best! Make it a grilled cheese or any favorite sandwich.
  • Bread. Crusty bread or naan is an easy, yet satisfying counterpart to this dish.

Storage recommendations

  • Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
  • To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.
Moroccan soup with veggies and chickpeas.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

Print
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Moroccan chickpea soup served in a white bowl with a spoon.

Moroccan Chickpea Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Nourishing Moroccan Chickpea Soupis flavorful, filling and easy to make with an array of veggies, chickpeas and warm spices. This delicious soup can be ready to serve in less than 30 minutes and is the perfect plant-based dinner that the whole family will enjoy.


Ingredients

Units Scale
  • 1 1/2 tablespoons of olive oil
  • 1 small white onion, finely chopped
  • 2 teaspoons of maple syrup
  • 4 cloves of garlic, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of paprika
  • 2 15ounce cans of chickpeas, drained and rinsed
  • 4 cups of vegetable broth
  • 1 pound of baby red potatoes, cut into bite sized pieces
  • 1 15ounce can of diced tomatoes
  • 1 medium zucchini, cut into bite sized pieces
  • 1/4 cup of freshly chopped herbs (I used a mixture of parsley and mint)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add in the onion, maple syrup, and 1/2 teaspoon of salt. Cook for about 5 minutes or until the onion becomes translucent.
  2. Stir in the garlic and spices and cook for an additional minute.
  3. Stir in the chickpeas, zucchini, potatoes, tomatoes (including their juices), and broth. Bring to a simmer and cook, stirring a few times, for 20 minutes or until the potatoes begin to soften.
  4. To make the soup a bit creamier, mash some of the potatoes pieces against the side of the pan and stir in.
  5. Before serving, mix in the herbs and season to taste with salt and pepper. ENJOY!

Notes

  • Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
  • To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: soup
  • Method: stovetop
  • Cuisine: moroccan

Nutrition

  • Serving Size:
  • Calories: 331
  • Sugar: 9.1 g
  • Sodium: 1416.7 mg
  • Fat: 10 g
  • Carbohydrates: 51.1 g
  • Protein: 13.3 g
  • Cholesterol: 0 mg