Moroccan Chickpea Soup Recipe

Introduction

This Moroccan chickpea soup is a vibrant and comforting dish packed with warming spices and rich flavors. Smooth and hearty, it’s perfect for chilly days or when you want a nourishing bowl full of character.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock
• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

Instructions

1. Step 1: Heat the olive oil in a large lidded pan. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring once halfway through.
2. Step 2: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to release the spices’ aromas.
3. Step 3: Add the roasted red peppers, canned chopped tomatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes.
4. Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return it to the pan and add extra liquid if you prefer a thinner consistency.
5. Step 5: Stir in the chickpeas, chopped preserved lemon rind, clear honey, and season to taste.
6. Step 6: If serving immediately, add the wholewheat couscous and heat through for 5 minutes until the couscous is tender. If preparing for later, add couscous just before reheating.

Tips & Variations

• For extra heat, mix in a spoonful of harissa paste.
• Curry lovers can replace cumin with 1 tsp garam masala for a different spice profile.
• To make the soup heartier, fry 4 sliced chorizo sausages along with the onions and garlic at the start.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding the couscous just before reheating if it wasn’t added initially. This helps keep the couscous texture fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

Fresh lemon juice will add acidity but lacks the unique salty and fermented flavor of preserved lemons. If using fresh lemons, add the juice towards the end of cooking and adjust salt accordingly.

Is this soup suitable for vegans?

Yes, this recipe is vegan-friendly if you use clear honey alternatives like maple syrup or agave nectar, or simply omit the honey altogether.

Moroccan Chickpea Soup Recipe

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★★★★★

4.8 from 99 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Moroccan chickpea soup is a vibrant and hearty dish, packed with warm spices, roasted red peppers, and preserved lemons that add a unique tangy depth. It’s a comforting, smooth soup enriched with chickpeas and wholewheat couscous for a satisfying meal perfect for any season.

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Ingredients

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Soup Base

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp grated fresh ginger
• 1 tsp cumin
• 1 tsp ras-el-hanout
• ¼ tsp cinnamon
• 200g roasted red peppers, from a jar
• 2 x 400g cans chopped tomato
• 400ml vegetable stock

Additional Ingredients

• 400g can chickpeas, drained and rinsed
• 2 preserved lemons, rind chopped (discard the pulp and seeds)
• 1 tbsp clear honey
• 50g wholewheat couscous

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Instructions

1. Heat and sweat the aromatics: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with a lid, and cook for 5 minutes, stirring halfway through to soften and release their flavours.
2. Add spices and chilli: Stir in the chopped red chilli, grated fresh ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to toast the spices and intensify their aroma.
3. Combine vegetables and stock: Add the roasted red peppers, chopped tomatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce heat to a simmer, cover with the lid, and cook gently for 10 minutes to blend the flavours.
4. Blend the soup: Use a stick blender or food processor to blitz the soup until smooth. Return it to the pan and add extra liquid if you prefer a thinner consistency.
5. Add chickpeas and preserved lemons: Stir in the drained chickpeas, chopped preserved lemon rind, clear honey, and season to taste with salt and pepper.
6. Cook couscous and serve: If serving immediately, add the wholewheat couscous to the soup and heat through for 5 minutes until the couscous is cooked. If preparing in advance, add the couscous just before reheating to keep it fresh and fluffy.

Notes

• To spice it up, add a spoonful of harissa paste for extra heat.
• For a curry twist, substitute cumin with 1 tsp garam masala.
• For a heartier version, fry 4 sliced chorizo sausages with the onions and celery at the start.
• Preserved lemons add a distinctive tang; if unavailable, substitute with fresh lemon zest but keep the quantity smaller.
• Adjust thickness by adding more vegetable stock or water to your liking after blending.
• Use wholewheat couscous for added fiber and nutrition; regular couscous can be used as well.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan soup, chickpea soup, vegetarian soup, spicy soup, preserved lemons, couscous soup, healthy soup