Best 3 Moroccan Spiced Chickpea Soup Recipes

Embark on a culinary adventure to the heart of Morocco with our tantalizing Moroccan Spiced Chickpea Soup. This authentic and flavorful dish is a symphony of aromatic spices, tender chickpeas, and a rich tomato broth that will warm your soul and transport your taste buds to the vibrant souks of Marrakech.

In this comprehensive guide, we present a collection of delectable recipes that showcase the versatility of this beloved Moroccan soup. From the classic version brimming with traditional spices like cumin, coriander, and paprika to exciting variations that incorporate roasted vegetables, coconut milk, or a hint of harissa, there's a recipe here to suit every palate.

Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you through the process of creating this flavorful soup. Discover the secrets of preparing a deeply flavorful broth, the art of balancing spices, and the perfect techniques for achieving a velvety smooth texture.

Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors of Moroccan Spiced Chickpea Soup. Let your taste buds dance to the rhythm of Moroccan spices as you savor this hearty and wholesome dish, perfect for a cozy dinner at home or a special gathering with friends and family.

Here are our top 3 tried and tested recipes!

MOROCCAN SPICED CHICKPEA SOUP

Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP

Moroccan Spiced Chickpea or Garbanzo Soup image

Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.

Provided by nsomniak6

Categories Potato

Time 30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 tablespoon ginger, fresh, minced fine
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 1/2 teaspoons garam masala
1/4 teaspoon cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon salt
4 cups vegetable broth
pepper
1 lb potato, cleaned and chopped into smallish pieces
2 (15 ounce) cans chickpeas, drained
4 large tomatoes, sliced thick and cut in half or
1 (14 ounce) can stewed tomatoes
1 tablespoon lemon juice
1 cup yogurt, tempered (see description) or 1 cup sour cream
1/2 cup cilantro, minced

Steps:

Saute onions in in oil on med heat for about 3 mins in a dutch oven.
Add garlic, ginger and all of the spices up to the salt and saute another minute.
Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
Take off heat, add lemon juice and stir.
Add yogurt a little bit at a time and stir.
Stir in cilantro.
Serve with naan or chapati.

Nutrition Facts : Calories 333.5, Fat 6, SaturatedFat 1.5, Cholesterol 5.3, Sodium 1002, Carbohydrate 60.9, Fiber 11.1, Sugar 9.4, Protein 12.4

MOROCCAN SPICED CHICKPEA SOUP

MOROCCAN SPICED CHICKPEA SOUP image

Categories Soup/Stew Vegetable Sauté

Yield 6 bowls

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Tips:

For a richer flavor, use homemade chicken or vegetable broth instead of water.
If you don't have any harissa, you can substitute a teaspoon of chili powder and a pinch of cayenne pepper.
For a vegan version of this soup, omit the chicken broth and use vegetable broth instead. You can also add more chickpeas or other vegetables to make up for the lack of chicken.
Serve this soup with a side of warm pita bread or naan for dipping.

Conclusion:

This Moroccan-spiced chickpea soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is easy to make. Whether you are a vegetarian or a meat-eater, this soup is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give this Moroccan-spiced chickpea soup a try.