Moroccan Chickpea Soup

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


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!



  • 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


  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 1/2 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!


This recipe is adapted from the America’s Test Kitchen Vegetarian Cookbook

Keywords: Moroccan Chickpea Soup