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!
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.
Put the chickpeas, potatoes, celery, onion, olives, tomatoes, parsley and spices into the Instant Pot, then cover with the stock.
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 🙂
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
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:
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Moroccan Chickpea Soup
Equipment
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
* nutritional information is calculated by online tools and may not be 100% accurate.
Noel Walton says
I am going to make this!
Courtney says
You're going to love it!
Jacque Hastert says
I love the use of cinnamon in this soup. It is perfect for this cooler evening we are having today.
Courtney says
yes, it really adds a nice warm touch to the soup.
Sisley White says
I love chickpeas and it was so lovely to make something with them that wasn't hummus. Delicious soup!
Courtney says
Thank you! I'm happy you enjoyed it 🙂
cookilicious says
Oh wow that seems like my kind of soup! It seems to be bursting with flavors.
Courtney says
It truly is!
Cyndy says
I can't wait to make this soup - I love all the flavors. Perfect for working from home lunch!
Courtney says
I hope you get to make it! We've been enjoying it for lunch at home as well 🙂
Kushigalu says
What a flavorful soup recipe. perfect for anytime of the year.
Courtney says
I agree, and thank you!
Mary Lou L Giuliano says
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.