Moroccan Chickpea Soup Recipe

Introduction

Moroccan chickpea soup is a vibrant and comforting dish packed with warm spices and hearty ingredients. This easy-to-make soup combines roasted peppers, chickpeas, and preserved lemons for a unique flavor that’s both rich and refreshing.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Step 1: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through.
2. Step 2: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to release the spices’ aromas.
3. Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock. Bring the soup to a boil, then reduce to a simmer. Cover with the lid and cook for 10 minutes.
4. Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return the soup to the pan and add more liquid if you prefer a thinner consistency.
5. Step 5: Stir in the drained chickpeas, chopped preserved lemon rind, honey, and season with salt and pepper to taste.
6. Step 6: If serving immediately, add the wholewheat couscous and heat through for 5 minutes. If packing for later, add the couscous just before reheating.

Tips & Variations

• Spice it up further with a spoonful of harissa paste for extra heat.
• Curry lovers can replace the cumin with 1 tsp garam masala for a different flavor profile.
• For a heartier meal, fry 4 sliced chorizo sausages along with the onions before adding the other ingredients.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Add the couscous just before reheating if you packed it separately to avoid it becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

Preserved lemons add a distinctive tangy and salty flavor that fresh lemons can’t replicate. You can use fresh lemon zest and a small amount of lemon juice, but the flavor will be milder.

Is this soup vegan and gluten-free?

The soup is naturally vegan, but to keep it gluten-free, use gluten-free couscous alternatives such as millet or quinoa, or omit couscous altogether.

Moroccan Chickpea Soup Recipe

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★★★★★

4.9 from 91 reviews

This vibrant Moroccan chickpea soup combines the warmth of traditional spices like cumin, ras-el-hanout, and cinnamon with the sweetness of roasted red peppers and preserved lemons, creating a comforting and hearty dish. Ideal for a cozy meal, it is blended smooth and enriched with nutritious chickpeas and wholewheat couscous, making it filling and flavorful.

• Author: Isabella
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock

Additional Ingredients

• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Heat the Oil and Sauté Aromatics: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, then cover with the lid and cook for 5 minutes, stirring halfway to ensure even softening.
2. Add Spices and Cook: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon, cooking the mixture for 1 minute to release the spices’ aromas.
3. Add Vegetables and Simmer: Pour in the roasted red peppers, chopped tomato cans, and vegetable stock. Bring the mixture to a boil, then reduce to a simmer, cover with the lid, and cook for 10 minutes, allowing flavors to meld.
4. Blend the Soup: Use a stick blender or food processor to blitz the soup until smooth and creamy. Return the soup to the pan and add extra liquid if you prefer a thinner consistency.
5. Finish with Chickpeas and Flavorings: Stir in the rinsed chickpeas, chopped preserved lemon rind, clear honey, and season to taste with salt and pepper.
6. Add Couscous and Heat Through: If eating immediately, add the wholewheat couscous to the soup and heat through for 5 minutes until the couscous is tender. For later consumption, add couscous just before reheating.

Notes

• To spice up the soup, add a spoonful of harissa paste for extra heat.
• Curry lovers can replace cumin with 1 tsp garam masala for a different spice profile.
• For a heartier option, fry 4 sliced chorizo sausages with the onions and celery before continuing the recipe.
• Preserved lemons add authentic flavor; ensure to rinse well to reduce saltiness if preferred.
• When reheating, add couscous fresh to avoid it becoming too soft or mushy.

Keywords: Moroccan chickpea soup, roasted red pepper soup, vegetarian soup, spicy chickpea soup, easy Moroccan recipe