This vegan Moroccan chickpea soup is an easy and delicious soup packed with chickpeas, potatoes, and plenty of spices. It’s a great soup to reheat throughout the week for easy lunches!
When I’m trying to eat a little healthier, soups are one of my favorite things to make. They’re a perfect way to make veggies extra flavorful. It’s easy to make soup like this Moroccan chickpea soup that also happens to be vegan and gluten-free!
I’ve been playing around with spices lately and I decided to bite the bullet and buy saffron. It’s not cheap, but I had fun playing around with this precious spice! I try to keep our grocery budget in check, so this was definitely a splurge. If you don’t have any saffron, don’t fret. You can make this Moroccan chickpea soup without it. But, if you do have a pinch in your pantry, this recipe is worth it!
What are some common Moroccan spices?
I admittedly didn’t know much about Moroccan food so I did a little research to find out what flavors were commonly used in Moroccan cooking. Spices like ginger, paprika, fennel, nutmeg, saffron, and cinnamon are all pretty common spices. I wanted to keep this recipe pretty simple so I used paprika, ginger, and saffron. But like I said, if you don’t have saffron, don’t fret. You can still make this delicious soup!
Moroccan Chickpea Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Description
This vegan Moroccan chickpea soup is an easy and delicious soup packed with chickpeas, potatoes, and plenty of spices. It’s a great soup to reheat throughout the week for easy lunches!
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1/2 lb red potatoes, chopped into 1/2” pieces
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 teaspoon hot paprika
- 1/4 teaspoon crushed saffron threads
- 1/4 teaspoon ground ginger
- 2 (15oz) cans of chickpeas, drained and rinsed
- 1 (14oz) can of diced, fire roasted tomatoes
- 3 1/2 cups vegetable broth
Instructions
- Heat the olive oil in a large pot.
- Add the onion and cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
- Add the salt, garlic, paprika, saffron, and ginger and continue to cook for 3 minutes.
- Add the tomatoes, chickpeas, potatoes, and vegetable broth and simmer for about 20-25 minutes until the potatoes are soft.
Notes
This recipe is adapted from the America’s Test Kitchen Vegetarian Cookbook
Keywords: Moroccan Chickpea Soup
This soup reheats well, so it’s a great meal prep recipe. Cook once and you’ve got lunch for the next four days!
This soup has been on a pretty regular rotation at my parent’s house too! My mom and I both really enjoy this soup! Here are a few ideas for substitutions:
Substitution Ideas
- If you’re out of chickpeas, you could substitute another firm white bean like a white kidney bean.
- For a lower-carb option, you can substitute cauliflower for the red potatoes.
- If you like it spicier, try substituting salsa for the fire-roasted tomatoes! You might not get as much of the Moroccan flavor but it’s a fun twist! (We learned this trick by accident!)
Looking for more Moroccan flavors? Try this Moroccan Lentil Soup!
This recipe was originally published in April 2016. Updated May 2019.
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