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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 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


  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.


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

Keywords: Moroccan Chickpea Soup