Moroccan Chickpea Soup

Warm your soul with the rich, aromatic flavors of Moroccan Chickpea Soup, a hearty and wholesome dish brimming with warming spices and nutrient-packed ingredients. This vegan soup recipe combines tender chickpeas, fresh vegetables, and vibrant spices like cumin, turmeric, and cinnamon, creating a symphony of Moroccan-inspired flavors in every spoonful. A splash of fresh lemon juice and a handful of chopped cilantro add a zesty, herbaceous finish, while baby spinach lends a pop of color and nutrients. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep and is naturally gluten-free and plant-based. Serve it hot with crusty bread or simply enjoy it as is for a comforting, satisfying meal that’s as nourishing as it is delicious. Perfect for anyone seeking a flavorful and healthy soup recipe!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground turmeric
• 1 teaspoon ground paprika
• 0.25 teaspoons cayenne pepper (optional)
• 2 15-ounce cans can of chickpeas, drained and rinsed
• 1 15-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons fresh lemon juice
• 0.25 cups fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach leaves

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic, cumin, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes until the spices are fragrant.

Step 4

Add the drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine.

Step 5

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Step 6

Stir in the fresh lemon juice, chopped cilantro, and baby spinach leaves. Allow to cook for 2-3 minutes until the spinach is wilted.

Step 7

Taste and season with salt and black pepper as needed.

Step 8

Serve hot, garnished with extra cilantro or a wedge of lemon if desired.

Nutrition Facts

Serving size	2727.6 grams (2727.6g)

Amount per serving	% Daily Value*
Calories	1983

Total Fat 66.30g	85%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 9.20g
Cholesterol 9mg	3%
Sodium 6364mg	277%
Total Carbohydrate 280.90g	102%
Dietary Fiber 59.80g	214%
Total Sugars 68.70g
Protein 80.60g	161%

Vitamin D 0IU	0%
Calcium 773mg	59%
Iron 30mg	168%
Potassium 5300mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 15.8%

Carbs: 55.0%