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

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

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


  • 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
  • 1/8 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


  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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All Seasons Recipes Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Recipes Soups & Stews Under 300 cal Vegan Vegetarian Winter Recipes
  1. This chickpea soup is so colourful the gorgeous reds against the green coriander, it looks great in your pictures. Fantastic photography! Thanks for sharing

  2. 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

  3. 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.

  4. 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.

  5. 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 😍

  6. 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 .

  7. 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!

  8. 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.

  9. 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!

  10. 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.

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

  12. 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.

  13. 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

  14. 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!

  15. 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!

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