Moroccan Chickpea Soup

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Liz Thomson
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Print Recipe

Pin Recipe

---

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

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the olive oil in a large pot.
2. Add the onion and cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
3. Add the salt, garlic, paprika, saffron, and ginger and continue to cook for 3 minutes.
4. 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

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.