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    You are here: Home / Recipes / Moroccan Spiced Chickpea Soup {Vegan & Gluten Free} + VIDEO!

    Moroccan Spiced Chickpea Soup {Vegan & Gluten Free} + VIDEO!

    Published on Jan 30, 2018 · Last updated on Aug 24, 2021 ·

    7.5K shares
    Jump to Recipe
    pinterest graphic of Moroccan Spiced Chickpea Soup

    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. 

    overhead shot of two bowls of Moroccan chickpea soup with cumin, paprika and cinnamon

    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!

    overhead shot of two bowls of Moroccan chickpea soup sprinkled with parsley

    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!

    Close-up of a white bowl of Moroccan chickpea soup spiced with cumin, paprika and cinnamon

    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!

    two bowls of Moroccan chickpea soup spiced with cumin, paprika and cinnamon on a grey tablecloth

    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!

    a white bowl of Moroccan chickpea soup spiced with cumin, paprika and cinnamon
    5 from 22 votes
    Print

    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. 

    Course Soup
    Cuisine Mediterranean, Moroccan
    Keyword healthy, Moroccan, vegan
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6 people
    Calories 269 kcal
    Author Marie

    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

    1. 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).

    2. Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
    3. 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.
    4. 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

    Nutrition Facts
    Moroccan Spiced Chickpea Soup {Vegan + Gluten Free}
    Amount Per Serving (1 /6th)
    Calories 269 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 1304mg57%
    Potassium 751mg21%
    Carbohydrates 38g13%
    Fiber 11g46%
    Sugar 5g6%
    Protein 12g24%
    Vitamin A 3850IU77%
    Vitamin C 18.3mg22%
    Calcium 146mg15%
    Iron 4.6mg26%
    * Percent Daily Values are based on a 2000 calorie diet.
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    7.5K shares
     

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    Reader Interactions

    Comments

    1. Heather LeGuilloux

      January 30, 2018 at 11:00 pm

      I absolutely love chickpeas - and this soup looks like it would have so much flavour!

    2. Elizabeth

      January 30, 2018 at 11:54 pm

      Chickpeas are my favorite way to get vegetarian protein! This sound sounds flavorful and delicious. 🙂

    3. Cliona Keane

      January 31, 2018 at 12:24 am

      You had me at Moroccan! I love those flavours, they're so rich and deep and this soup looks like it carries them perfectly!

    4. Rebecca

      January 31, 2018 at 1:01 am

      Can't get enough spice!

    5. Chichi

      January 31, 2018 at 4:01 am

      This,is an amazing dish. Would definitely add the olive oil at the end for extra flavor as you suggested. Thanks!

    6. Diana Lopes

      February 06, 2018 at 2:21 pm

      Chickpea is one of my favorites ever, can't wait to try this soup! Thanks for the recipe!

      • Marie

        February 09, 2018 at 5:21 pm

        Hope you love it Diana! 🙂

    7. George

      March 05, 2018 at 12:13 pm

      Thanks for sharing this recipe.

    8. Hero Shot Photography

      March 15, 2018 at 2:03 am

      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

        March 15, 2018 at 12:25 pm

        Aww thank you!

    9. J DS

      April 02, 2018 at 7:24 pm

      Indians have been cooking this for centuries. This is a "don't have to cook" recipe in India.

      • Marie

        April 03, 2018 at 11:40 am

        They clearly know what they're doing then 😉

    10. Heather

      April 03, 2018 at 12:10 am

      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

        April 03, 2018 at 11:40 am

        Yes you can absolutely freeze it. So glad to hear you loved it 🙂

    11. Sveta

      April 29, 2018 at 2:48 pm

      Cooked this soup and everyone loved it, thank you, it’s really great

      • Marie

        May 01, 2018 at 5:45 pm

        So happy to hear Sveta, thank you! 🙂

    12. Cinnamon Vogue

      December 13, 2018 at 7:18 pm

      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

        December 17, 2018 at 11:45 am

        Absolutely! I tried both and they're very different indeed!

      • Sue

        April 16, 2020 at 7:56 am

        So please explained the difference in flavor and use

    13. Jean McConnell

      December 18, 2018 at 7:02 am

      One of my favorite soups. I like to finish it off with a little flat leaf parsley, zest and juice if a lemon.

      • Marie

        December 23, 2018 at 1:13 pm

        Yum!

    14. Teresa

      December 30, 2018 at 1:46 pm

      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

        January 06, 2019 at 3:37 pm

        Thanks Teresa, super glad you enjoyed it!

    15. Ayz

      January 14, 2019 at 5:52 pm

      What can possibly be substitute for sweet paprika?

      • Marie

        February 05, 2019 at 10:16 am

        It's a though one to substitute unless you want to add some spicy. You could try cajun spices, or leave it out.

    16. Angie

      January 22, 2019 at 6:13 pm

      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

        February 05, 2019 at 9:57 am

        Yum! Thanks for your feedback Angie! 🙂

    17. Leanne

      February 08, 2019 at 8:47 pm

      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

        February 12, 2019 at 4:07 pm

        I do that too when I'm out of kale! So glad you loved it Leanne! 🙂

    18. Laura

      February 24, 2019 at 12:34 pm

      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

        February 26, 2019 at 8:11 pm

        Thanks so much Laura for such a stellar review!

    19. Lisa

      March 01, 2019 at 2:41 am

      How much vegetable broth please? Saw 3 different amounts. Thank you.

      • Marie

        March 03, 2019 at 3:34 pm

        4 cups (which is 1 quart)

    20. Olga

      March 24, 2019 at 7:29 am

      Marie, thank you very much! I like this soup! Wonderful combination of ingredients. It look so yummy!

      • Marie

        April 07, 2019 at 12:32 pm

        Thanks Olga!

    21. Stacey

      June 23, 2019 at 11:56 am

      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

        September 19, 2019 at 9:34 pm

        So happy to read this! You made my day Stacey, thank you!

    22. Marlene

      September 10, 2019 at 7:37 pm

      Can this be cooked in a crock pot?

      • Marie

        September 19, 2019 at 9:32 pm

        I haven't tried but I think you could yes.

    23. liz

      November 14, 2019 at 6:47 pm

      so delish! i added extra cayenne bc i love spicy, and topped my bowl with capers and cilantro!! sooooo good omg

      • Marie

        January 01, 2020 at 10:42 am

        yum, love these additions!

    24. Ashley

      December 24, 2019 at 3:29 am

      Does this soup reheat wel?

      • Marie

        January 01, 2020 at 10:37 am

        Very well, yes!

    25. MARY ANN SULLIVAN

      March 16, 2020 at 3:53 am

      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

        March 19, 2020 at 10:41 am

        Very happy to read you loved it Mary Ann 🙂

    26. Debra

      March 26, 2020 at 6:04 pm

      Can you use dried garbanzo beans?

      • Marie

        May 06, 2020 at 7:27 pm

        Hi Debra! Yes, sure can! Just soak and cook first.

    27. Sally Bankson

      March 27, 2020 at 8:57 am

      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!

    28. Kristi Lamash

      June 10, 2020 at 4:29 am

      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

        June 22, 2020 at 9:46 am

        Thanks so much for your stellar review Kristi! Super happy to hear you loved this soup 🙂

    29. Jenna

      June 30, 2020 at 7:16 am

      Absolutely delicious! Super easy to make and oh so tasty. Never made soup before but I could follow the recipe easily. Yum!

      • Marie

        July 01, 2020 at 4:38 pm

        Super happy to hear Jenna, thank you!

    30. Deb

      August 20, 2020 at 7:52 pm

      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

        August 25, 2020 at 6:03 pm

        Thanks for sharing Deb! This soup is versatile indeed and works well for cleaning up the fridge 😉

    31. Terry Stern

      September 06, 2020 at 4:31 am

      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

        October 03, 2020 at 7:58 pm

        Very happy to hear Terry, thanks for your review!

    32. CARLY RODRIGUEZ

      October 13, 2020 at 12:04 am

      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

        November 25, 2020 at 10:10 pm

        Great addition Carly, thanks for sharing!

    33. Ingibjorg hilmarsdottir

      January 10, 2021 at 8:39 pm

      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

        January 13, 2021 at 12:22 am

        Oh that makes me happy! Thanks for sharing and harissa is an amazing addition!

    34. Debbie

      January 15, 2021 at 2:05 am

      One word....DELICIOSO!!!

      • Marie

        January 18, 2021 at 5:08 pm

        Thanks so much! So happy you liked it!

    35. Staci Young

      January 19, 2021 at 1:39 am

      Great flavor! I will definitely make this again.

      • Marie

        January 21, 2021 at 4:33 pm

        So happy you liked the soup!

    36. Jason forlorn

      March 16, 2021 at 6:50 pm

      I used fire roasted tomatoes and 1/2 sweet paprika 1/2 smoked .. amazing .. thank u

      • Marie

        March 18, 2021 at 6:51 pm

        So happy you like it

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