This Moroccan Chickpea Soup is the perfect cold-weather dish. Thick and hot and full of flavorful spices, this soup is especially satisfying at the end of a winter's day.
When the cold weather comes, it's definitely time to enjoy more soup. And this Moroccan Chickpea Soup is hearty and delicious. Made with sweet potatoes and chickpeas, it has a great texture that comes through in every spoonful. The mix of spices gives it layers of flavor and a touch of heat. It's honestly too good not to ask for seconds.
Another added benefit of this tasty Moroccan soup is that it's really healthy. Chickpeas offer low-calorie protein, and the sweet potatoes and spinach are both packed with vitamins and minerals. The spices, too, have anti-inflammatory properties. If you are looking for delicious soup recipes that are also compatible with your diet, this soup is vegetarian, vegan, gluten-free, and dairy-free. Let's talk more about the ingredients.
Video Tutorial
Main Ingredients
- Chickpeas. You can cook them yourself or use canned chickpeas.
- Sweet Potatoes. Regular potatoes can be used instead, but I think the sweetness of the sweet potatoes complements this dish better.
- Spinach. You can use kale or collard greens instead. Just add them together with the diced tomatoes and water.
- Onions + Garlic. The usual flavor enhancers.
- Olive Oil. Or any other oil of your choice, including canola, vegetable, and safflower.
- Spices. Cumin seeds, paprika, cinnamon, cacao powder (optional), salt, and red pepper flakes (for heat).
- Diced tomatoes. I used canned diced tomatoes.
How to Make Moroccan Chickpea Soup
1. First, sauté the onion and garlic in olive oil in a large pot over medium heat for about 5 minutes.
2. Add the spices (cumin seeds, cinnamon, cacao powder, paprika, and red pepper flakes) and cook for 1 minute.
3. Add the diced tomatoes, sweet potatoes, and chickpeas. Fill the empty diced tomato can with clean water and add it to the pot. Add the salt and stir everything. Cover the pot with a lid and simmer for about 25 minutes, until the sweet potatoes are soft.
4. Using an immersion blender, process this soup until about half is pureed. This is done to give a nice consistency to the soup. You can also scoop half of the soup into a blender and puree it there.
5. Lastly, add the spinach and cook for a few more minutes, allowing the spinach to wilt. Taste for the seasonings and adjust, if necessary.
6. Serve with some fresh cilantro or parsley and lime wedges.
What to Serve Moroccan Soup with
- On its own. This soup is hearty and balanced, so you can easily enjoy it with nothing but a sprinkle of fresh herbs or a slice of lime.
- With bread. I love dipping toasted bread into a thick soup like this one. It's delicious and even more filling if you're serving this for dinner.
- Over grains. Try it with couscous, quinoa, bulgur, millet, sorghum, or any other favorite.
- With salad or other dishes. If you're making this soup as part of a combo with salad, or as the appetizer to your main dish, it tastes great alongside seafood, steak, and chicken (if you eat meat).
How to Store and Reheat this Soup
If you have some leftover Moroccan Chickpea Soup, place it in an airtight container and keep it refrigerated. It will stay fresh for up to 3 days. To reheat it, just warm it in the microwave, stirring periodically, or place it back on the stovetop in a pot, stirring as it heats.
Can I Freeze Moroccan Chickpea Soup?
Yes, you can! If you would like to save this delicious soup for a later date, then pour it into ziplock freezer bags once it is completely cooled. Press out as much air as possible when you seal them and freeze them flat. Then transfer them to a standing position in your freezer to save space. Moroccan Chickpea Soup will stay fresh for up to 3 months. Let it defrost in the fridge the night before you plan to eat it.
I hope that you love this hearty and tasty Moroccan Chickpea Soup as much as I do. There is nothing better during the colder months than a thick and flavorful soup that has just a touch of heat to warm your belly. Enjoy!
Other tasty recipes to try:
- Easy Zucchini Chickpea Curry
- Red Lentil Soup
- Easy Puréed Bean Soup
- Mushroom Bourguignon
- Creamy Vegan Sweet Potato Soup
Moroccan Chickpea
Ingredients
- 3 tbsp. olive oil
- 1 medium onion, peeled and diced
- 4 galic cloves, minced
- 2 tsp. cumin seeds
- 1 tbsp. cinnamon powder
- 1 tbsp. cacao powder optional
- 1 tbsp. paprika
- ½ tsp. red pepper flakes or to taste
- 1 can (28 oz.) diced tomatoes
- 2 medium sweet potatoes, peeled and cut into small cubes
- 2 cans (14.5 oz each can) chickpas, drained
- 1 tsp. salt
- 6 oz. baby spinach
- fresh parsley and lime wedges, to serve
Instructions
- First, sauté the onion and garlic in olive oil in a large pot over medium heat for about 5 minutes.
- Add the spices (cumin seeds, cinnamon, cacao powder, paprika, and red pepper flakes) and cook for 1 minute.
- Add the diced tomatoes, sweet potatoes, and chickpeas. Fill the empty diced tomato can with clean water and add it to the pot. Add the salt and stir everything. Cover the pot with a lid and simmer for about 25 minutes, until the sweet potatoes are soft.
- Using an immersion blender, process this soup until about half is pureed. This is done to give a nice consistency to the soup. You can also scoop half of the soup into a blender and puree it there.
- Lastly, add the spinach and cook for a few more minutes, allowing the spinach to wilt. Taste for the seasonings and adjust, if necessary.
- Serve with some fresh cilantro or parsley and lime wedges.
Boots says
I halved this based on the ingredient quantities I had on hand but it’s awesome. It’s a rainy cool summer day where I am, so this is perfect but def gives me fall vibes. I’ll be riffing on this come autumn!
Tania Sheff says
Thank you! It really is a perfect soup for the cold months.
Linda Ruddock says
I was so excited- but then I realized it wasn’t a recipe for harira 😢 Please consider posting one and my email is lsruddock24@yahoo.com
Thanks in advance!
Tania Sheff says
Thanks for the suggestion, Linda! I will consider making this!