Try this simple but flavorful Moroccan chickpea soup, spiced with typical Arabic spices like cumin, paprika, and cinnamon. A hearty and delicious meatless soup that's naturally gluten-free and vegan too.
Ok friends, this Moroccan chickpea soup might not seem like a big deal because of its pretty basic ingredients. Trust me when I say that the result is everything but boring.
Really, who knew that humble chickpea, combined with a few simple spices and veggies could turn into something so tasty?!
Nope, I didn't expect to like this vegan chickpea soup so much but I devoured it!
This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling!
Upon checking the nutrition facts below, you'll see that a smallish portion (say, an appetizer) of Moroccan chickpea soup boasts 12 grams of protein.
If nutrition is foreign to you and this doesn't mean anything, just know that this is a LOT of protein for a meatless dish.
Thanks to all the chickpeas, this healthy vegan soup is a plant-based protein powerhouse that will keep you full for longer. Super tasty + super healthy? Check and check!
You can eat this Moroccan chickpea soup as an appetizer but I ate mine as a main and it was super satisfying. The chunkiness of the chickpeas combined with the tomato-based spiced broth is nothing short of divine.
Soup perfection! Enjoy!
P.s: While I usually tend to ignore the toppings and extra drizzling parts in recipes, I do drizzle some additional olive oil on top of my chickpea soup at the end!
Olive oil adds so much flavor to this simple meatless soup so you don't want to miss out!
If you tried this Moroccan Chickpea Soup, don’t forget to rate the recipe below and let me know how it went in the comments. I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Moroccan Spiced Chickpea Soup {Vegan + Gluten Free}
A simple but flavorful chickpea soup, spiced with typical Moroccan spices like cumin, paprika, and cinnamon. It's hearty, filling and delicious. Naturally gluten-free and vegan too.
Ingredients
- 2 tbsp extra-virgin olive oil plus more for garnish
- 1 onion chopped
- 6 garlic cloves minced
- 2 celery sticks finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 1 can crushed tomatoes 14 oz cans
- 3 cans chickpeas 14 oz, drained and rinsed
- 4 cups 1 quart vegetable broth
- Salt + pepper to taste
- 7 oz baby spinach 200 g, about 2 handfuls
Instructions
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In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
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Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
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Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
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Remove soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.
Recipe Video
Recipe Notes
Recipe adapted from Food Network and Dave Lieberman
Heather LeGuilloux
I absolutely love chickpeas - and this soup looks like it would have so much flavour!
Elizabeth
Chickpeas are my favorite way to get vegetarian protein! This sound sounds flavorful and delicious. 🙂
Cliona Keane
You had me at Moroccan! I love those flavours, they're so rich and deep and this soup looks like it carries them perfectly!
Rebecca
Can't get enough spice!
Chichi
This,is an amazing dish. Would definitely add the olive oil at the end for extra flavor as you suggested. Thanks!
Diana Lopes
Chickpea is one of my favorites ever, can't wait to try this soup! Thanks for the recipe!
Marie
Hope you love it Diana! 🙂
George
Thanks for sharing this recipe.
Hero Shot Photography
This chickpea soup is so colourful the gorgeous reds against the green coriander, it looks great in your pictures. Fantastic photography! Thanks for sharing
Marie
Aww thank you!
J DS
Indians have been cooking this for centuries. This is a "don't have to cook" recipe in India.
Marie
They clearly know what they're doing then 😉
Heather
Is this a freezeable soup? minus the spinich..Im not a great cook and dont know all the ins and outs. I did make this and it is FANTASTIC
Marie
Yes you can absolutely freeze it. So glad to hear you loved it 🙂
Sveta
Cooked this soup and everyone loved it, thank you, it’s really great
Marie
So happy to hear Sveta, thank you! 🙂
Cinnamon Vogue
Easy to make, colorful, interesting and spicy. Did you know that chickpeas is the English name for the food while garbanzo is the Spanish name for them. Used to confuse me all the time. However the difference between Cinnamon and Ceylon Cinnamon is very different.
Marie
Absolutely! I tried both and they're very different indeed!
Sue
So please explained the difference in flavor and use
Jean McConnell
One of my favorite soups. I like to finish it off with a little flat leaf parsley, zest and juice if a lemon.
Marie
Yum!
Teresa
This was really flavorful and super easy to make. I added some Kaffir Lime leaves (just because I have them) and it was super delicious. The mix of spices is just right.
Marie
Thanks Teresa, super glad you enjoyed it!
Ayz
What can possibly be substitute for sweet paprika?
Marie
It's a though one to substitute unless you want to add some spicy. You could try cajun spices, or leave it out.
Angie
I Male this soup loads now. I add some balsamic vinegar halfway through and a tablespoon of sugar. I also added tonight a teaspoon of red pepper powder too - love it so much 😍
Marie
Yum! Thanks for your feedback Angie! 🙂
Leanne
I just made this and it was so yummy. I swapped spinach with kale but the rest was the same and i want more.
Marie
I do that too when I'm out of kale! So glad you loved it Leanne! 🙂
Laura
This is my first ever review of anything. So delicious! Flavors are perfectly balanced. A little heat that is just right. I love Moroccan food and this is so great. Thank you for sharing it .
Marie
Thanks so much Laura for such a stellar review!
Lisa
How much vegetable broth please? Saw 3 different amounts. Thank you.
Marie
4 cups (which is 1 quart)
Olga
Marie, thank you very much! I like this soup! Wonderful combination of ingredients. It look so yummy!
Marie
Thanks Olga!
Stacey
I came upon your site by accident and am so glad that I did! I prepared this soup "for the adults" next to our regular chicken soup, thinking that the kids would never try it.
Not only did they lick their bowls clean, but my four year old son asked for more!
Thanks for introducing such a yummy recipe into our monthly rotation!
Marie
So happy to read this! You made my day Stacey, thank you!
Marlene
Can this be cooked in a crock pot?
Marie
I haven't tried but I think you could yes.
liz
so delish! i added extra cayenne bc i love spicy, and topped my bowl with capers and cilantro!! sooooo good omg
Marie
yum, love these additions!
Ashley
Does this soup reheat wel?
Marie
Very well, yes!
MARY ANN SULLIVAN
Very easy and quick to make. The cinnamon and cumin aromas went through the house. It is not spicy. It is light and great with the homemade pita chips.
Marie
Very happy to read you loved it Mary Ann 🙂
Debra
Can you use dried garbanzo beans?
Marie
Hi Debra! Yes, sure can! Just soak and cook first.
Sally Bankson
I had been living off soups since Washington state encouraged everyone to stay home to avoid the Corona Virus. After two and a half weeks, I had grown tired of my favorite selections of comforting soups. I am not much of a fan of chickpeas, but they were the dry beans I had left. (OK except for some red lentils for my Essau's red lentil stew, and white beans for my white and green vegan chili, but I digress...) So, I soaked the chick peas over night, I allowed them to sprout for another day, and then I cooked them in my crock pot. That is when I discovered this recipe. I didn't have sweet paprika, but I had smoked paprika. I was out of spinach, even frozen, but I DID have a sweet potato. I followed your instructions and made a delicious soup, though it was a single note. I added a sweet potato cut into 1/2 inch cubes and they added a different texture, and different flavor, that made it even better. I will be eating this soup regularly! Thanks for the recipe!
Kristi Lamash
Amazing soup! So easy to prepare and makes the house smell heavenly. Was trying to find a recipe for a Moroccan Chickpea soup similar to the one they serve at The Chopped Leaf. Honestly, this recipe is better. Fresher and tastier! We’re going to make it a bit thicker on leftover night by adding puréed chickpeas and serve it over rice.
Marie
Thanks so much for your stellar review Kristi! Super happy to hear you loved this soup 🙂
Jenna
Absolutely delicious! Super easy to make and oh so tasty. Never made soup before but I could follow the recipe easily. Yum!
Marie
Super happy to hear Jenna, thank you!
Deb
I make this and freeze it so I always have something healthy in. Even with the spinach in ot (I know that stuff melts but seriously why are the bags ENORMOUS). I add whatever beans or spices I have and anything need using up in the fridge like chopped mushrooms or tinned sweetcorn left over.
Marie
Thanks for sharing Deb! This soup is versatile indeed and works well for cleaning up the fridge 😉
Terry Stern
This was delicious, spices are great, love the cinnamon and the cayenne gives it a little kick. I added a couple of carrots and potatoes. This soup did not last, next time I double it. Thanks
Marie
Very happy to hear Terry, thanks for your review!
CARLY RODRIGUEZ
Simple and tasty...though I did add some red curry paste to it...made it even more flavorful than it already was!
Good recipe!
Thank you!
Marie
Great addition Carly, thanks for sharing!
Ingibjorg hilmarsdottir
The best chickpea soup recipe i have found. Delicious and simple to make. When i dont have celery i have replaced it with carrots, i like harissa instead of cayenne (richer taste) and i mix kale with spinach. Freezes perfectly. Thanks to the author!
Marie
Oh that makes me happy! Thanks for sharing and harissa is an amazing addition!
Debbie
One word....DELICIOSO!!!
Marie
Thanks so much! So happy you liked it!
Staci Young
Great flavor! I will definitely make this again.
Marie
So happy you liked the soup!
Jason forlorn
I used fire roasted tomatoes and 1/2 sweet paprika 1/2 smoked .. amazing .. thank u
Marie
So happy you like it