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    Moroccan Chickpea Soup

    May 13, 2020 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 13 Comments

    827 shares
    Jump to Recipe

    Filled with warming spices like cumin and cinnamon with just a touch of heat, this Moroccan chickpea soup is simple to prepare but packed full of flavour!  Easily made in the Instant Pot or stovetop, this soup is one you don't want to miss!

    A bowl of Moroccan chickpea soup.

    I don't even know where to start with this soup! It just has SO many amazing things going for it!

    First, this Moroccan chickpea soup is a total flavour bomb. The spice mix is just perfect! Warm, smokey, and complex with just the right amount of spice.

    Just as important, is how super easy this is to make. The list of ingredients is long, but it's mostly spices, and the remainder of them are likely already in your pantry, and the steps are few.

    We had this a few times over the last couple of weeks and it never fails to satisfy.

    Instant Pot or Stove Top

    I really like buying dried chickpeas. They are super economical, and they are required for falafel, which we eat a fair amount of.

    One of the things I really love my Instant Pot for is rehydrating chickpeas. It's so much quicker than cooking them on the stovetop. It's common for us to cook up a bunch in our pot and keep them in the fridge for later use, or even throw them in the freezer.

    I've written this recipe a couple of ways so that you can make it either with dried chickpeas with the use of a pressure cooker like the Instant Pot, or stove top with chickpeas that have already been cooked.

    How to make Moroccan chickpea soup in the Instant Pot

    If starting with dried chickpeas, you will need to give them a bit of a precook first. Add them to your Instant Pot or pressure cooker, cover with water, then cook on high pressure for 15 minutes and drain them before moving to the next step.

    To start the soup, gather and chop all your ingredients. I like to have everything ready and waiting to go.

    Ingredients for Moroccan chickpea soup on a cutting board.

    Put the chickpeas, potatoes, celery, onion, olives, tomatoes, parsley and spices into the Instant Pot, then cover with the stock.

    Pouring chicken stock into an Instant Pot filled with the ingredients for Moroccan chickpea stew.

    Give everything a good stir then set your pot to cook for 10 minutes on high pressure.

    When the timer is up, give it a quick release and try not to die of excitement from the delicious aroma that fills your kitchen before you stir in the lemon juice and the chopped spinach.

    Seriously, it smells THAT amazing.

    Stir the spinach around until it wilts, then take out some broth with a few potatoes and give it a whiz with a stick blender like I did to thicken it up a bit then serve.

    This soup is perfectly filling on its own, but if you really want to take it up a notch bake up some no knead bread go to with it. You can thank me later 🙂

    A side view of a bowl of Moroccan chickpea stew.

    Or, try it on the stovetop

    To cook this on the stovetop, you need to start with either canned or rehydrated chickpeas.

    From there, simply saute up the onion and celery for a couple of minutes with a bit of oil over medium heat.

    Then, add the chickpeas, potato, tomatoes, olives, parsley and spices to the pot along with the stock.

    Bring to a boil then simmer until the potatoes are tender, about 15 minutes, then add the lemon juice and chopped spinach.

    DIETARY CONSIDERATIONS AND ACCOMMODATIONS

    This recipe for Moroccan Chickpea Soup is suitable for the following diets:

    • vegetarian & vegan
    • gluten free & dairy free

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    MORE RECIPES YOU’LL LOVE!

    If you like this vegetarian chickpea soup, you might want to check out some of our other vegetarian soup recipes:

    • Moroccan Red Lentil Soup
    • Pasta Fagioli - Pasta and Bean Soup
    • French Lentil Soup
    • Roasted Broccoli Soup

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    A top down view of a bowl of Moroccan chickpea soup.
    Print Recipe
    5 from 8 votes

    Moroccan Chickpea Soup

    An easy and comforting soup with warming Moroccan flavours
    Prep Time10 mins
    Cook Time25 mins
    Course: Soup
    Cuisine: Moroccan
    Servings: 6
    Calories: 235kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    Instant Pot

    Ingredients:

    • 3⁄4 cup dried chickpeas - or: 1 ¾ cup cooked
    • 2 large potatoes - peeled and chopped
    • 1⁄2 cup halved black olives
    • 1 small onion - diced
    • 2 tomatoes - diced
    • 1 rib celery - diced
    • 1⁄4 cup chopped parsley
    • 4 cups veggie stock
    • 1⁄4 teaspoon all spice
    • 1 teaspoon smoked paprika
    • 2 teaspoon turmeric powder
    • 1⁄2 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground corriander
    • 1⁄2 teaspoon cayenne powder
    • 1 teaspoon fine sea salt
    • 2 cups chopped fresh spinach
    • 1 Tablespoon lemon juice

    Instructions

    • Instant Pot:
    • Add the chickpea to your Instant Pot and cover with water.
    • Cook on high pressure for 15 minutes, then quick release and drain the water.
    • Add the potatoes, black olive, onion, tomatoes, celery and parsley to the pot along with the spices and salt and the stock.
    • Cook on high pressure for 10 minutes and then quick release.
    • Add the lemon juice and chopped spinach then stir until the spinach has just wilted.
    • Remove about a half cup of stock and a couple of potatoes to whiz up with a stick blender to thicken the soup up a bit before adding back to the soup.
    • Stove top:
    • Add a small amount of oil to a soup pot and heat over medium heat.
    • Saute the celery and onions until they become translucent.
    • Add the potatoes, cooked chickpeas, black olives, parsley, stock and spices to the pot.
    • Cover and simmer until the potatoes are tender, about 15 minutes.
    • Add the lemon juice and the chopped spinach, then stir until the spinach wilts.
    • Remove about a half cup of stock and a couple of potatoes to whiz up with a stick blender to thicken the soup up a bit before adding back to the soup.

    Nutrition

    Calories: 235kcalCarbohydrates: 44gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 1222mgPotassium: 993mgFiber: 9gSugar: 7gVitamin A: 2162IUVitamin C: 39mgCalcium: 84mgIron: 4mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Noel Walton says

      May 14, 2020 at 5:09 pm

      I am going to make this!

      Reply
      • Courtney says

        May 14, 2020 at 5:12 pm

        You're going to love it!

        Reply
    2. Jacque Hastert says

      May 18, 2020 at 9:41 pm

      I love the use of cinnamon in this soup. It is perfect for this cooler evening we are having today.

      Reply
      • Courtney says

        May 19, 2020 at 2:26 pm

        yes, it really adds a nice warm touch to the soup.

        Reply
    3. Sisley White says

      May 18, 2020 at 9:53 pm

      I love chickpeas and it was so lovely to make something with them that wasn't hummus. Delicious soup!

      Reply
      • Courtney says

        May 19, 2020 at 2:26 pm

        Thank you! I'm happy you enjoyed it 🙂

        Reply
    4. cookilicious says

      May 18, 2020 at 11:17 pm

      Oh wow that seems like my kind of soup! It seems to be bursting with flavors.

      Reply
      • Courtney says

        May 19, 2020 at 2:26 pm

        It truly is!

        Reply
    5. Cyndy says

      May 18, 2020 at 11:32 pm

      I can't wait to make this soup - I love all the flavors. Perfect for working from home lunch!

      Reply
      • Courtney says

        May 19, 2020 at 2:25 pm

        I hope you get to make it! We've been enjoying it for lunch at home as well 🙂

        Reply
    6. Kushigalu says

      May 18, 2020 at 11:44 pm

      What a flavorful soup recipe. perfect for anytime of the year.

      Reply
      • Courtney says

        May 19, 2020 at 2:24 pm

        I agree, and thank you!

        Reply
    7. Mary Lou L Giuliano says

      January 07, 2022 at 4:47 pm

      I followed this recipe as closely as I could with ingredients I had and it is VERY GOOD. I used water instead of stock and I did not have the spinach. The spices blend so nicely that using water did not create a soup lacking flavor. I did have those really good black olives! Thank you for a recipe I will use again and again.

      Reply

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