Moroccan Spiced Chickpea Soup

Nutriscore Rating: 80/100

Warm up with a bowl of Moroccan Spiced Chickpea Soup, a vibrant and nutritious dish bursting with bold, aromatic flavors. This hearty soup features a medley of warm spices, including cumin, coriander, cinnamon, and paprika, which perfectly complement the wholesome mix of chickpeas, fresh vegetables, and tangy tomatoes. Finished with a pop of fresh spinach, a squeeze of lemon juice, and a sprinkle of cilantro, this vegan-friendly soup is as comforting as it is delicious. Ready in under an hour, it’s an excellent weeknight meal that pairs effortlessly with crusty bread or fluffy couscous. Perfect for anyone craving a taste of North African-inspired cuisine, this easy-to-make recipe is nutritious, satisfying, and packed with protein and fiber.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 2 large, diced carrots
• 2 large, diced celery stalks
• 2 15-ounce cans, drained and rinsed canned chickpeas
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 3 cups, loosely packed fresh spinach
• 2 tablespoons lemon juice
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 3 tablespoons, chopped (optional, for garnish) fresh cilantro

📝 Instructions

10 steps

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

2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

3. Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until aromatic.

4. Add the tomato paste and cook for another minute, stirring often.

5. Add the diced carrots and celery to the pot. Stir to coat the vegetables in the spices and sauté for 3-4 minutes.

6. Stir in the chickpeas, vegetable broth, and canned diced tomatoes. Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, or until the vegetables are tender.

7. Add the fresh spinach to the pot and stir until wilted, about 1-2 minutes.

8. Stir in the lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.

9. Remove the pot from the heat. Ladle the soup into bowls and garnish with chopped fresh cilantro, if desired.

10. Serve hot with crusty bread or over a bed of couscous for a heartier meal.

Nutrition Facts

1 serving (3638.9g)

Calories		2008
% Daily Value*
Total Fat		68.3 g	88%
	Saturated Fat	12.2 g	61%
	Polyunsaturated Fat	10.5 g
Cholesterol		8 mg	3%
Sodium		9301 mg	404%
Total Carbohydrate		288.0 g	105%
	Dietary Fiber	77.8 g	278%
	Total Sugars	80.8 g
Protein		76.2 g	152%
Vitamin D		0.0 mcg	0%
Calcium		1069 mg	82%
Iron		29.0 mg	161%
Potassium		7300 mg	155%

*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: 614 cal (29.7%%)

Protein: 304 cal (14.7%%)

Carbs: 1152 cal (55.6%%)