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4.89 from 9 votes

Moroccan Chickpea

ThisMoroccan Chickpea Soupis the perfect cold weather dish. Thick and hot and full of flavorful spices, this soup is especially satisfying at the end of a winter's day.
Prep Time10mins
Cook Time35mins
Total Time45mins
Course: Soup
Cuisine: Moroccan
Keyword: moroccan soup recipe
Servings: 6servings
Calories: 188kcal
Author: Tania Sheff


  • 3tbsp.olive oil
  • 1mediumonion, peeled and diced
  • 4galic cloves, minced
  • 2tsp.cumin seeds
  • 1tbsp.cinnamon powder
  • 1tbsp.cacao powderoptional
  • 1tbsp.
  • 1/2tsp.red pepper flakesor to taste
  • 1can(28 oz.) diced tomatoes
  • 2mediumsweet potatoes, peeled and cut into small cubes
  • 2cans(14.5 oz each can) chickpas, drained
  • 1tsp.salt
  • 6oz.baby spinach
  • fresh parsley and lime wedges, to serve


  • First, saut the onion and garlic in olive oil in a large pot over medium heat for about 5 minutes.
  • Add the spices (cumin seeds, cinnamon, cacao powder, paprika, and red pepper flakes) and cook for 1 minute.
  • Add the diced tomatoes, sweet potatoes, and chickpeas. Fill the empty diced tomato can with clean water and add it to the pot. Add the salt and stir everything. Cover the pot with a lid and simmer for about 25 minutes, until the sweet potatoes are soft.
  • Using an immersion blender, process this soup until about half is pureed. This is done to give a nice consistency to the soup. You can also scoop half of the soup into a blender and puree it there.
  • Lastly, add the spinach and cook for a few more minutes, allowing the spinach to wilt. Taste for the seasonings and adjust, if necessary.
  • Serve with some fresh cilantro or parsley and lime wedges.




If you have some leftover Moroccan Chickpea Soup, place it in an airtight container and keep it refrigerated. It will stay fresh for up to 3 days. To reheat it, just warm it in the microwave, stirring periodically, or place it back on the stovetop in a pot, stirring as it heats.


Yes, you can! If you would like to save this delicious soup for a later date, then pour it into ziplock freezer bags once it is completely cooled. Press out as much air as possible when you seal them and freeze them flat. Then transfer them to a standing position in your freezer to save space. Moroccan Chickpea Soup will stay fresh for up to 3 months. Let it defrost in the fridge the night before you plan to eat it.


Calories: 188kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 406mg | Potassium: 751mg | Fiber: 6g | Sugar: 6g | Vitamin A: 14813IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 6mg