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!
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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 tbsp olive oil
- 1 medium white onion
- 1/2 lb red potatoes
- 1/2 tsp salt
- 1 tsp minced garlic
- 1/2 tsp hot paprika
- 1/4 tsp crushed saffron threads
- 1/4 tsp ground ginger
- 2 (15oz) cans of chickpeas
- 1 (14oz) can of diced, fire roasted tomatoes
- 3 1/2 cups vegetable broth
Instructions
- Heat the olive oil in a large pot.
- Dice the onion and add to the pot with the oil.
- Cook over medium-low heat for about 10 minutes, stirring occasionally until the onion begins to soften.
- While that cooks, dice the red potatoes into 1/2 inch pieces. (You don’t need to peel them.)
- Add in the salt, garlic, paprika, saffron, and ginger.
- Cook for an additional 3 minutes.
- Add in the tomatoes, chickpeas, potatoes, and vegetable broth and simmer for about 20 minutes until the potatoes are soft.
- Serve immediately or let the flavors meld together for a while and then reheat and eat when you’re ready!
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 soup ideas? Try this vegan tomato and rice soup. It’s hearty, filling, and budget-friendly!
This recipe was originally published in April 2016. Updated May 2019.
Lourdes
Love this recipe!! I served it over pearl couscous the 1st time but its great by itself!! thank you!!
★★★★★
Liz
Yay! I’m so glad you enjoyed it!!
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Jess @hellotofit
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 😉
Haley
Yum this soup looks delicious! I always like to make soup to get extra veggies into my diet too – so simple and delicious!
Emily @SinfulNutrition
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 😉
Natalia Richer
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!
★★★★★
Kit Graham
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!
★★★★★
Dini @ The Flavor Bender
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!
★★★★★
Annie @ Annie's Noms
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!