Moroccan Chickpea Soup

This vegan Moroccan chickpea soup is easy and delicious 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 inspired chickpea soup recipe 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 worry. 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.

Ingredients & Substitutions

• Olive oil: Adds richness and helps sauté the aromatics. You can substitute with avocado oil if needed.
• Onion: A yellow or white onion works best for a mild, slightly sweet base.
• Red potatoes: These hold their shape well, but Yukon gold would also work.
• Garlic: Fresh garlic adds the best flavor. Don’t skip it! You can double it up if you like garlic.
• Smoked paprika: Adds a subtle smoky depth. Regular paprika works, but smoked is better.
• Saffron: A little goes a long way. It adds a unique, slightly floral flavor. You can skip it if needed, but it’s worth using if you have it.
• Ground ginger: Adds warmth and a subtle spice.
• Chickpeas: Two cans make this stew hearty and protein-packed.
• Fire-roasted tomatoes: These add a slightly smoky, deeper tomato flavor. Regular diced tomatoes work fine, too.
• Vegetable broth: Use your favorite brand. This is the base of the broth, so good quality matters. I like the Better than Boullion vegetable base.
• Salt: Enhances all the flavors. Feel free to adjust to taste based on your vegetable broth.

How to Store and Reheat Leftovers

This soup reheats well, so it’s a great meal prep recipe. You can store it in the fridge for up to 4 days or in the freezer for up to a month. Simply reheat on the stovetop or in the microwave.

Tips for the Best Stew

• Cut the potatoes evenly so they cook at the same rate.
• Don’t rush the onions. Letting them soften slowly builds a better flavor base.
• Bloom your spices. Cooking them briefly before adding liquid helps bring out their full flavor.

What to Serve With This Stew

This stew is filling on its own, but if you want to round it out, try serving it with:

• Crusty bread or a warm baguette. Try my no-knead Dutch oven bread!
• A simple kale salad or chopped salad is great to pair with this recipe.
• Rice pilaf or garlic quinoa are great for an extra filling meal

Substitution Ideas

• If you’re out of chickpeas, you could substitute another firm white bean, like cannellini beans or navy beans.
• 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!)

Other Soup Recipes

If you enjoy this soup, be sure to try my curried chickpea soup or my immunity boosting soup. They’re both loaded with good-for-you ingredients and plenty of spices.

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Looking for other recipes with Moroccan flavors? Try this Moroccan Lentil Soup!

This recipe was originally published in April 2016. Updated April 2026.