Oh, Moroccan food! Just the thought of those incredible spices and that warm, comforting vibe makes me so happy. It’s like a hug in a bowl, right? And today, we’re diving into something truly special: my absolute favorite Moroccan Chickpea Soup. It’s one of those recipes that just *works* – packed with flavor but surprisingly easy to whip up, and good for you too!
I first discovered this gem years ago at a local festival, and honestly, I was hooked from the first spoonful. The way the spices dance together with those hearty chickpeas? Pure magic. It quickly became a staple in my kitchen, especially on those chilly evenings when you just need something nourishing and delicious.
Trust me, this soup is going to become your new go-to. It’s got that incredible aroma that fills your house the second it starts simmering, and the taste is just out of this world. So, let’s get cooking, shall we?
Why You’ll Love This Moroccan Chickpea Soup
There are so many reasons why this soup has earned a permanent spot in my recipe rotation! It’s the kind of dish that makes you feel good from the inside out.
- Super Easy to Make: Honestly, most of the work is just chopping, and the stove does the rest. It’s perfect for weeknights when you’re tired but craving something homemade.
- Incredible Flavor Explosion: That blend of cumin, coriander, turmeric, and cinnamon? It’s simply divine! It’s warm, fragrant, and just screams cozy.
- Seriously Healthy! Packed with protein and fiber from the chickpeas, plus all those amazing spices. It’s a meal that actually nourishes you.
- So Versatile: You can easily adjust the spice level, add different veggies, or even blend it up for a smoother texture. It’s wonderfully forgiving!
Gather Your Ingredients for Moroccan Chickpea Soup
Alright, let’s get our mise en place ready! Having everything prepped makes cooking this Moroccan Chickpea Soup a breeze. Here’s what you’ll need to grab:
- Olive Oil: Just a tablespoon to get us started.
- Onion: One big one, needs to be chopped up nice and fine.
- Garlic: Two little cloves, minced. The fresher, the better for that punch of flavor!
- Spices: This is where the magic happens! You’ll want 1 teaspoon each of cumin and coriander, 1/2 teaspoon of turmeric, and then a pinch of cinnamon and cayenne pepper (if you like a little heat!).
- Diced Tomatoes: One big 28-ounce can, and don’t drain them – all that tomato-y goodness is what we want!
- Vegetable Broth: About 4 cups. I like to use a good quality one for the best flavor base.
- Chickpeas: Two 15-ounce cans are perfect. Make sure to rinse and drain them well.
- Fresh Cilantro: A quarter cup, chopped. This adds such a lovely fresh finish.
- Salt and Black Pepper: To taste, of course!
Having all these ready to go makes the actual cooking part so smooth and enjoyable.
Step-by-Step Guide to Making Moroccan Chickpea Soup
Okay, friends, this is where the magic really happens! Making this Moroccan Chickpea Soup is honestly such a joy. It’s pretty straightforward, and I’ll walk you through every little step to make sure yours turns out amazing. Don’t worry, it’s totally doable, even if you’re a beginner cook! If you love Moroccan flavors, you might also enjoy this Moroccan Chickpea Tagine.
We’ll start by building those lovely base flavors, then let the spices do their thing, and finally bring it all together into one delicious, warming bowl of soup. Trust me, the aroma alone is worth it!
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Sautéing Aromatics for Your Moroccan Chickpea Soup
First things first, grab your favorite large pot or Dutch oven. Drizzle in that tablespoon of olive oil and set it over medium heat. Once it’s shimmery, toss in your chopped onion. Let it cook, stirring occasionally, until it gets nice and soft and a little translucent. This usually takes about 5 to 7 minutes. You’re not looking for brown here, just tender!
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Building Flavor with Moroccan Spices
Now for the fun part! Add in your minced garlic and all those beautiful Moroccan spices: the cumin, coriander, turmeric, cinnamon, and that little pinch of cayenne if you’re feeling brave. Stir them around constantly for about a minute until they smell absolutely amazing. Toasting them like this really wakes up their flavor, which is super important for that authentic taste!
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Simmering the Base of Your Moroccan Chickpea Soup
Next, pour in your can of diced tomatoes (juice and all – don’t dump that goodness!) and your vegetable broth. Give it a good stir, making sure to scrape up any little bits from the bottom of the pot. Crank up the heat until it all comes to a nice boil, then reduce it to low, cover, and let it just gently simmer away for about 15 minutes. This lets all those flavors start to meld together.
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Adding Chickpeas and Finishing Touches
Now, it’s time to add those lovely chickpeas! Stir them in and let the soup simmer for another 10 minutes, just to make sure they’re heated all the way through. Oh, and don’t forget to stir in your fresh, chopped cilantro right at the very end. It adds such a bright, fresh lift! Finally, give it a taste and season with salt and black pepper until it’s just perfect for you.
And there you have it! A delicious bowl of Moroccan Chickpea Soup, ready to warm you up from the inside out. I love dipping some crusty bread into this, maybe like this amazing Dutch oven bread I make. Enjoy every spoonful!
Tips for the Best Moroccan Chickpea Soup
You know, I’ve made this Moroccan Chickpea Soup so many times, and I’ve picked up a few little tricks along the way that really make it sing. It’s all about those little details!
First off, don’t skimp on the spices! Freshly ground spices are always best if you can swing it, and toasting them for that minute like we do? Crucial! It really wakes up their flavor. Feel free to play around with the heat, too. If you love a good kick, bump up the cayenne, or leave it out if it’s not your thing. I always make sure my chickpeas are well-rinsed – nobody likes that can liquor taste interfering with our beautiful soup!
Sometimes, I like to add a handful of baby spinach right at the end with the cilantro, just to get some extra greens in there. It wilts down in seconds and adds a lovely freshness. Oh, and if you happen to have some dried apricots or a swirl of harissa paste kicking around, swirl that in before serving for an extra layer of Moroccan goodness – sounds crazy, but it’s amazing! You might also love these cinnamon-spiced chickpea blondies for a sweet treat!
Serving and Storing Your Delicious Soup
This Moroccan Chickpea Soup is just begging to be served warm and comforting! My favorite way to enjoy it is with a big hunk of crusty bread – seriously, dipping is mandatory here. A good sourdough or even that Dutch oven bread I love to make is just perfect for soaking up all that flavorful broth. A simple side salad with a light vinaigrette also cuts through the richness beautifully.
Got leftovers? Lucky you! This soup stores like a dream. Just pop it into an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days, and honestly, I think it tastes even better the next day! If you need to freeze it, that works perfectly too. Just ladle it into freezer-safe containers, leaving a little headspace, and it should be good for a couple of months. Thaw it in the fridge overnight and reheat gently on the stovetop.
Frequently Asked Questions about Moroccan Chickpea Soup
Got questions about this wonderful Moroccan Chickpea Soup? I’ve got answers! It’s a pretty forgiving recipe, but sometimes you just want to know if you *can* swap this for that, or how to make it just right for you. Here are some things people often ask:
Can I make this Moroccan Chickpea Soup spicier?
Absolutely! If you love things hot, definitely add more cayenne pepper. You could also add a pinch of red pepper flakes along with the other spices, or even a swirl of harissa paste at the end for an authentic kick. Taste as you go – that’s my motto for heat!
What if I don’t have coriander or cumin?
While those are pretty core to the Moroccan flavor, don’t panic! If you’re missing one, you can often get away with just a little more of the other, or add a touch more turmeric for earthiness. For the cinnamon, a tiny pinch of ground ginger could also work in a pinch. But honestly, grabbing those two spices really does make a difference to the authentic taste!
Can I add other vegetables to this soup?
Yes, you totally can! It’s a great way to add extra goodness. Things like diced carrots or sweet potatoes (add them with the broth to give them plenty of time to soften), or some chopped zucchini or spinach (add those towards the end with the cilantro) would be delicious adaptations.
Can I make this soup vegan?
Great news! This Moroccan Chickpea Soup is already vegan! We’re using vegetable broth and no animal products at all. So go ahead and enjoy this hearty, flavorful vegan option!
Nutritional Information for Moroccan Chickpea Soup
Just a heads-up, these are estimates, but they give you a good idea of what you’re getting with each serving of this delicious Moroccan Chickpea Soup. It’s a pretty wholesome bowl!
- Serving Size: About 1.5 cups
- Calories: Around 250 kcal
- Fat: Approximately 5g
- Carbohydrates: Roughly 45g
- Fiber: A fantastic 12g!
- Protein: About 10g
It’s a great way to get your veggies and fiber in!
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Moroccan Chickpea Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful chickpea soup with Moroccan spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook, stirring, for 1 minute until fragrant.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add chickpeas and cook for another 10 minutes, or until heated through.
- Stir in fresh cilantro. Season with salt and pepper to taste.
Notes
- For a smoother soup, you can blend a portion of it with an immersion blender before adding the cilantro.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Moroccan chickpea soup, vegetarian soup, hearty soup, spiced soup, healthy soup, legume soup