Spiced Moroccan Chickpea Soup Recipe

If you’re looking for a dish that embodies the vibrant flavors of Morocco, this Spiced Moroccan Chickpea Soup is the perfect choice. It’s a stunning blend of spices and wholesome ingredients that delivers both comfort and nutrition. This soup not only satisfies your taste buds but also embraces the goodness of vegetable & plant-based soups, making it a fantastic option for anyone wanting to enjoy a meat-free meal.

Imagine a bowl filled with aromatic spices, hearty chickpeas, and fresh vegetables, all simmered to perfection. This soup is not just a recipe; it’s an experience that transports you to the bustling markets of Marrakech with every spoonful.

Whether you’re looking for a quick weekday dinner or a dish to impress your guests, this Spiced Moroccan Chickpea Soup has you covered. It’s easy to prepare, packed with flavor, and sure to become a new favorite in your recipe collection.

A Flavorful Spiced Moroccan Chickpea Soup

A hearty bowl of Spiced Moroccan Chickpea Soup with chickpeas, carrots, zucchini, and cilantro, served with bread on a rustic table.

This Spiced Moroccan Chickpea Soup is a fragrant and hearty dish filled with tender chickpeas, fresh vegetables, and a delightful mix of spices that create a warm and inviting taste. It’s the perfect balance of savory and mildly spicy, offering a comforting experience that’s both nutritious and satisfying.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 carrots, diced
1 zucchini, diced
1 red bell pepper, chopped
Salt and pepper to taste
Fresh cilantro or parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
Add Spices: Stir in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for about 1 minute until fragrant.
Combine Ingredients: Add the chickpeas, diced tomatoes, vegetable broth, carrots, zucchini, and red bell pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
Season: Taste the soup and adjust seasoning with salt and pepper as desired.
Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Enjoy hot with crusty bread or over a bed of rice.