MOROCCAN CHICKPEA SOUP
This Moroccan Chickpea Soup is a celebration of warm spices and wholesome ingredients, crafted with simplicity and depth. A base of hearty chickpeas and fresh tomatoes is simmered in a spiced vegetable broth infused with ras el hanout, which is a classic Moroccan spice blend known for its complex fragrance. A touch of fresh parsley adds a vibrant herbal lift, creating a dish that feels both comforting and nourishing. Perfect for a quick lunch or a soothing dinner, this soup brings the exotic essence of North African cuisine straight to your table. Naturally rich in plant-based protein and dietary fibre, it’s ideal for those following vegan or gluten-free diets. Whether you’re looking for something warming on a cold evening or a light meal with global flair, this soup delivers soul-satisfying comfort with every spoonful.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1
CUISINE
Moroccan, North African, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Simmer, Sauté
OCCASION/HOLIDAY
Ramadan, Fall, Winter, Potluck, Picnic, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Low/ No Sugar, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Moroccan Chickpea Soup:
- ½ cup cooked chickpeas
- ¼ cup chopped tomato
- 1 cup vegetable broth
- ¼ tsp ras el hanout
- 1 tbsp chopped fresh parsley
- Salt and pepper to taste(Optional)
- Drizzle of olive oil for serving(Optional)
FULL NUTRITIONAL INFORMATION
- Calories:9 kcal
- Fat:4 g
- Saturated Fat:2 g
- Carbohydrate:5 g
- Sugar:1 g
- Sodium:3 mg
- Fiber:4 g
- Protein:8 g
- Calcium:66 mg
- Iron:3 mg
- Potassium:8 mg
PREPARATION
These steps are followed for the preparation of Moroccan Chickpea Soup:
- Heat Pan: Heat a small saucepan over medium heat.
- Sauté Tomato: Add the chopped tomato and sauté for 2 to 3 minutes until soft.
- Add Spices: Stir in the ras el hanout to release the aromas, cooking for 30 seconds.
- Add Chickpeas And Broth: Add the chickpeas and vegetable broth.
- Simmer: Bring the mixture to a gentle simmer and cook for 10 to 12 minutes.
- Add Parsley: Stir in chopped parsley and season with salt and pepper to taste.
- Let Sit: Remove from heat and let it rest for a minute before serving.
- Garnish: Optionally garnish with additional parsley or a drizzle of olive oil.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Use Canned Chickpeas: Use canned chickpeas for convenience and rinse them thoroughly to remove excess salt.
- Toast Spices: Toasting the ras el hanout in the pan first intensifies its complexity and warmth.
- Use Rich Broth: Use a rich vegetable broth for maximum flavour depth.
- Add Lemon Juice: Add a splash of lemon juice before serving to brighten the soup.
- Mash Chickpeas: For a slightly thicker texture, lightly mash some of the chickpeas during cooking.
VARIATIONS
- Add Grains: Stir in cooked quinoa or couscous for a heartier version.
- Spice Level: Add a pinch of cayenne or harissa for more heat.
- Creamy Finish: Blend half of the soup and return it to the pot for added body.
- Additional Veggies: Include chopped courgette, spinach or carrots for variety.
- Protein Boost: Add lentils or tofu for extra plant-based protein.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in single portions for up to 2 months.
- Reheat: Warm on the hob over low heat or in the microwave, stirring occasionally.
- Meal Prep Tip: Make a larger batch and divide into containers for quick lunches.