Moroccan Style Chickpea Soup

Warm your soul with this Moroccan-Style Chickpea Soup, a hearty, plant-based recipe brimming with bold, aromatic spices like cumin, coriander, and a hint of cinnamon. Perfectly balanced with tender chickpeas, sweet paprika, and the freshness of baby spinach, this comforting soup is a quick and healthy dinner option ready in just 45 minutes. The addition of freshly squeezed lemon juice and cilantro gives it a vibrant, zesty finish, while lightly mashing the chickpeas creates a satisfying, velvety texture. This vegan-friendly soup is an excellent source of protein and fiber, making it a nutritious choice for chilly nights. Serve it with crusty bread or over couscous for an authentic Moroccan-inspired meal that's as wholesome as it is flavorful.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• 0.25 teaspoon crushed red pepper flakes (optional for heat)
• 2 15-ounce cans canned chickpeas, drained and rinsed
• 1 15-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 4 cups baby spinach leaves
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic, ground cumin, coriander, cinnamon, sweet paprika, and crushed red pepper flakes (if using). Cook for 1 minute, stirring constantly, to toast the spices.

Step 4

Add the drained and rinsed chickpeas, diced tomatoes, 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 uncovered for 20 minutes.

Step 6

Using the back of a spoon or a potato masher, lightly mash some of the chickpeas in the pot. This helps thicken the soup slightly while still leaving it chunky.

Step 7

Stir in the baby spinach leaves and cook for 2-3 minutes until they are wilted.

Step 8

Turn off the heat, then stir in the chopped fresh cilantro and lemon juice. Season with salt and black pepper to taste.

Step 9

Serve the soup warm, garnished with additional cilantro if desired. Enjoy!

Nutrition Facts

Serving size	2778.2 grams (2778.2g)

Amount per serving	% Daily Value*
Calories	2008

Total Fat 69.40g	89%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 9.20g
Cholesterol 9mg	3%
Sodium 7943mg	345%
Total Carbohydrate 285.60g	104%
Dietary Fiber 77.70g	278%
Total Sugars 69.70g
Protein 82.40g	165%

Vitamin D 0IU	0%
Calcium 848mg	65%
Iron 33mg	182%
Potassium 5864mg	125%

*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: 29.8%

Protein: 15.7%

Carbs: 54.5%