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You are here: Home / Soup / Moroccan Chickpea Soup

Moroccan Chickpea Soup

April 18, 2016 by Liz 21 Comments

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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. I’ve been playing around with spices lately and I decided to bite the bullet and buy saffron. Do you know how much saffron costs?! 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!

vegan and gluten free moroccan chickpea soup

5.0 from 4 reviews
Moroccan Chickpea Soup
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
This recipe is adapted from the America's Test Kitchen Vegetarian Cookbook
Author: Liz Thomson
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 1 medium white onion
  • ½ lb red potatoes
  • ½ tsp salt
  • 1 tsp minced garlic
  • ½ tsp hot paprika
  • ¼ tsp crushed saffron threads
  • ¼ tsp ground ginger
  • 2 (15oz) cans of chickpeas
  • 1 (14oz) can of diced, fire roasted tomatoes
  • 3½ cups vegetable broth
Instructions
  1. Heat the olive oil in a large pot.
  2. Dice the onion and add to the pot with the oil.
  3. Cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
  4. While that cooks, dice the red potatoes into ½ inch pieces. (You don't need to peel them.)
  5. Add in the salt, garlic, paprika, saffron, and ginger.
  6. Cook for an additional 3 minutes.
  7. Add in the tomatoes, chickpeas, potatoes, and vegetable broth and simmer for about 20 minutes until the potatoes are soft.
  8. Serve immediately or let the flavors meld together for a while and then reheat and eat when you're ready!
3.5.3208

It’s been a chilly spring so far here in Richmond so this soup hit the spot last weekend. I had a lazy Sunday morning so it was fun to spend it in the kitchen, smelling this delicious soup.
vegan and gluten free moroccan chickpea soup

This moroccan chickpea soup is vegan and gluten free and the leftovers reheat really well so it’s a great thing to make on Sunday and pack for lunch the rest of the week. This recipe makes 4 large servings, but you could add in a salad or a sandwich and split it up into smaller servings.

spiced chickpea soup

I have a feeling this is a soup I’ll be making even when the weather warms up!

This Moroccan chickpea soup recipe is vegan & gluten free! It's a healthy soup that packed with flavor! It's a perfect make ahead meal or weeknight dinner!

Alex and I spent the weekend New York City so I’ll be sharing a recap of some of my favorite spots on Wednesday! We ate so much good food, I think I need some of this soup to reset my system back to normal! But hey, when in New York, right?

Do you have a current favorite spice?

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Filed Under: Soup

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What I Ate in NYC  »

Reader Interactions

Comments

  1. Parita

    April 18, 2016 at 8:07 am

    I will forever be a fan of cumin! It adds so much depth and flavor. I guess my Indian roots also contribute to this!

    Excited to hear about NYC!

    Reply
  2. Jessica @ Myhealthypassion

    April 18, 2016 at 9:44 am

    YUM! This looks like the perfect spring soup!!!! I love all spices!

    Reply
  3. Alyssa @ renaissancerunnergirl

    April 18, 2016 at 10:40 am

    Looks like a delicious soup, even if a little pricey. I tend to stick to basics – black pepper, dill, rosemary and thyme, basil, onion and garlic – but having the different ones on hand can always jazz up an otherwise routine meal!

    Reply
  4. Beverley @ Born to Sweat

    April 18, 2016 at 11:16 am

    ooo, this sounds so tasty! i went to Morocco a couple years ago and they SURE love their chickpeas down there haha. Even on their hottest days they’ll be eating soup like this 🙂

    Reply
  5. Lauren

    April 18, 2016 at 12:43 pm

    I was watching an episode of The Kitchen on Food Network once when Geoffrey Zakarian said you could sub paprika and turmeric for saffron. He’s an Iron Chef so I trust him on that one 🙂 That soup look so so good and I can’t wait to hear about your trip to NYC!

    Reply
  6. Kat

    April 18, 2016 at 1:11 pm

    I adore chickpeas, but have never used them as the main bean in a soup before. This sounds like such a delicious soup! It’s 90 here this week but its supposed to rain this weekend, so I just might have to whip this up! 🙂

    Reply
  7. Diana

    April 18, 2016 at 8:29 pm

    I’ve been loving anything and everything chickpea lately! I can’t wait to try this 🙂

    Reply
  8. head to toe chic

    April 18, 2016 at 9:17 pm

    oh my goodness, that soup looks amazing!! I love making soups at home.

    xo,
    Angela

    Reply
  9. Hollie

    April 19, 2016 at 6:36 am

    This soup sounds amazing. The weather just opened up so it’s pretty warm here, but if it cools down again I’ll be making this.

    Reply
  10. Ali @ Home & Plate

    April 19, 2016 at 9:22 am

    Wow…this soup looks so hearty and comforting. I love the addition of saffron. It just adds wonderful flavor.

    Reply
  11. Annie @ Annie's Noms

    April 19, 2016 at 9:58 am

    Moroccan is one of those cuisines I really need to explore more; this soup looks like a great place to start; what a gorgeous, hearty soup recipe!

    Reply
  12. Dini @ The Flavor Bender

    April 19, 2016 at 10:20 am

    I love chickpeas!! I can eat it in any way it’s made and I have to try it in this soup! Looks so good and the flavors sound amazing together!

    Reply
  13. Kit Graham

    April 19, 2016 at 10:40 am

    What a hearty vegan recipe! I love potatoes and chick peas together.
    And I am so excited to hear about your NYC trip – I am heading there very soon!

    Reply
  14. Natalia Richer

    April 19, 2016 at 10:56 am

    Delicious! I can’t tell you how important it is to me to find foods that reheat well and are healthy. My idea of cooking is doing a big batch and not worrying for a couple of days. Need to pint his!

    Reply
  15. Emily @SinfulNutrition

    April 20, 2016 at 9:16 am

    Yum! Love me some chickpeas all up in my soup. I may need to add a good chunk of french bread for maximum dippage though 😉

    Reply
  16. Haley

    April 22, 2016 at 2:54 pm

    Yum this soup looks delicious! I always like to make soup to get extra veggies into my diet too – so simple and delicious!

    Reply
  17. Jess @hellotofit

    April 25, 2016 at 10:49 pm

    My friend’s husband made a fantastic Moroccan stew for us one evening, and I wish I could replicate it! Perhaps I should start with this 😉

    Reply
  18. MapleXEaks

    June 4, 2016 at 10:15 am

    I much like the valuable information you supply to the articles.
    I’ll bookmark your blog and check again here frequently.

    I am moderately certain I’ll learn plenty of new stuff
    proper here! Better of luck for the subsequent!

    Reply

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