Moroccan Chickpea Soup Recipe

If you’re craving something that’s both hearty and bursting with warm, exotic flavors, you’re going to love this Moroccan Chickpea Soup Recipe. Trust me, when I first tried making this, I was amazed at how the spices mingled so beautifully without overpowering the chickpeas. It’s a comforting bowl that feels like a hug on a chilly night, yet it’s simple enough to whip up on a busy weeknight. Plus, it’s packed with nourishing ingredients that’ll keep you coming back for more.

this Recipe

Ingredients You’ll Need

I’ve found the ingredients in this Moroccan Chickpea Soup Recipe complement each other perfectly—each adds a unique depth of flavor or texture. When shopping, try to get fire-roasted tomatoes for that wonderful smoky undertone, and don’t skip the sun-dried tomatoes if you can—they really bring it home.

• Olive oil: Use good quality extra-virgin olive oil for the best flavor and richness.
• Onion: A medium yellow or white onion works well; chopping finely helps it blend into the broth.
• Garlic: Fresh crushed garlic is my go-to, but garlic powder works in a pinch.
• Carrot: Adds sweetness and body; fresh, firm carrots are best.
• Celery: Two ribs add a subtle aromatic base; don’t skip this for true depth.
• Canned chickpeas: Canned chickpeas save time; be sure to rinse and drain well to reduce salt.
• Fire-roasted tomatoes: I love the smoky notes here; fresh Roma tomatoes can be substituted when in season.
• Tomato paste: Concentrates tomato flavor, making the soup richer.
• Sun-dried tomatoes (optional): If you love bold flavors, this is a must—adds a chewy burst of umami.
• Ground cinnamon: Just a touch gives a warm, subtle sweetness; adjust to taste.
• Cumin: Essential Moroccan spice, bringing earthiness.
• Paprika (sweet): Adds color and mild sweetness—don’t use smoked for this recipe.
• Ground coriander: Lifts the soup with citrusy notes.
• Chili garlic sauce (optional): I use sambal oelek for a gentle spicy kick; add carefully if you’re spice-sensitive.
• Salt and black pepper: Season to taste; freshly cracked pepper works best.
• Vegetable broth or water: Homemade vegetable stock makes it extra flavorful, but good-quality broth from the store works fine too.
• Baby spinach: Added after cooking to keep its fresh color and nutrients.
• Lemon juice: Freshly squeezed balances the spices with brightness.
• Honey (optional): A tiny drizzle softens the acidity and spices, but feel free to leave it out.

Variations

I love making this Moroccan Chickpea Soup Recipe my own by switching up a few things depending on what I have on hand or the season. Don’t hesitate to get creative—you’ll find it’s forgiving and pairs beautifully with various additions.

• Add Sweet Potato or Butternut Squash: Toss in diced sweet potato for extra sweetness and heartiness—my family always asks for this twist in the fall.
• Greens Swap: If you don’t have spinach, kale or Swiss chard work wonderfully in this soup.
• Make It Spicy: Increase the chili garlic sauce or add a pinch of cayenne if you like a little heat; I do this when I want a warming kick.
• Protein Boost: For an even protein boost, add cooked shredded chicken or lamb for a non-vegetarian variation.

How to Make Moroccan Chickpea Soup Recipe

Step 1: Sauté and Set the Base

Start by turning on your Instant Pot to the sauté mode. Heat the olive oil, then toss in the chopped onions, carrots, celery, and crushed garlic. Sauté until the onions turn translucent and everything smells fragrant—about 4-5 minutes. This step releases the flavors and creates a wonderful aromatic base for your soup.

Step 2: Add Chickpeas and Tomatoes

Next, add the drained chickpeas along with the fire-roasted tomatoes, tomato paste, and sun-dried tomatoes if you’re using them. Give everything a good stir to combine, making sure the tomato paste is well incorporated—it’s key for richness.

Step 3: Spice Things Up

Time for the magic—sprinkle in the cinnamon, cumin, paprika, coriander, salt, and pepper. Stir in the chili garlic sauce carefully, tasting as you go to suit your spice tolerance. Then pour in your vegetable broth or water until the ingredients are just covered. Give it one last stir to bring it all together.

Step 4: Pressure Cook to Perfection

Seal the Instant Pot lid and set it to Manual/Pressure Cook on high for 8 minutes. Once the time is up, let the pressure release naturally for 5 minutes before carefully releasing any remaining pressure manually. This slow release helps meld the flavors beautifully without making the soup watery.

Step 5: Final Touches

When you open the lid, grab a potato masher and gently mash some chickpeas right in the pot to thicken up the soup. Then stir in the fresh baby spinach, lemon juice, and a teaspoon of honey (if you like a hint of sweetness). Let the soup rest for 5 minutes—the spinach wilts perfectly while the flavors settle. That’s it, ready to dig in!

How to Serve Moroccan Chickpea Soup Recipe

Garnishes

I’m a big fan of topping this soup with a sprinkle of fresh chopped cilantro or parsley for color and freshness. Sometimes, I add a dollop of plain yogurt or a drizzle of extra virgin olive oil to elevate the creaminess and depth. If you want a little crunch, toasted pine nuts or a few crispy chickpeas sprinkled on top never disappoint.

Side Dishes

This Moroccan Chickpea Soup pairs beautifully with warm, crusty bread like a toasted baguette—or for gluten-free options, some fluffy quinoa or couscous on the side. I’ve also served it over a bed of rice for a filling meal. My family goes crazy for dipping naan or pita bread right into the bowl.

Creative Ways to Present

For a special occasion, try serving the soup in individual rustic bowls, garnished with a swirl of yogurt and a sprinkle of smoked paprika. You can offer a selection of mix-ins like chopped olives, pickled vegetables, or fresh herbs on the side so guests can personalize their bowls. It makes the meal interactive and really brings out the flavors.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, where they stay fresh for up to 4 days. The flavors actually deepen overnight, making the soup taste even better the next day. Just remember to add fresh spinach and lemon juice again if you reheat because they freshen the dish up nicely.

Freezing

This soup freezes like a dream! After cooking and cooling completely, I portion it into freezer-safe containers or heavy-duty bags. It keeps well for up to 3 months. When you thaw it, you might want to stir in fresh greens and lemon juice to brighten it back up, as freezing can dull those fresh notes.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of broth or water to loosen it. Before serving, stir in fresh spinach and a squeeze of lemon juice to bring that lively pop of color and brightness back.

FAQs

Final Thoughts

I absolutely love how this Moroccan Chickpea Soup Recipe blends simple pantry staples with vibrant spices to create something so satisfying and flavorful. It’s a recipe I return to time and again because it’s easy, customizable, and perfect for sharing with friends and family. If you give it a try, grab your favorite bread or a pile of couscous, and enjoy the cozy, comforting vibes—just like I do in my kitchen. You really can’t go wrong with this one!

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