This Moroccan Chickpea Soup is one of my long-time favorite recipes. Some meals feel like a big, comforting hug in a bowl, and this fragrant soup is absolutely one of them.
Imagine walking into your kitchen and being greeted by a wave of fragrant, developed spices—that’s what you get with this recipe. It’s a truly spectacular soup, brimming with hearty beans, cubes of sweet potato, and swimming in a wonderfully seasoned broth. Honestly, it’s one of my all-time favorite soup recipes, and I think it will quickly become one of yours, too!
A Symphony of Spices
What makes this Moroccan Bean Soup so incredible is the beautiful blend of warming spices. We’re layering flavors with cumin, cinnamon, coriander, fennel seeds, and turmeric.
Starting by toasting the spices in just a bit of water helps “bloom” them, releasing all their potent, aromatic oils before we even add the vegetables. This simple step is key to creating that deep, complex flavor profile that sets Moroccan cooking apart.
The Ingredients for Comfort
Beyond the spices, the ingredients for this Moroccan Chickpea Soup recipe are straightforward, hearty, and nourishing:
- Sweet Potatoes: Their natural sweetness is the perfect foil for the earthy spices, and they break down slightly as they cook, adding a wonderful body to the stew.
- Beans (Chickpeas and Black Beans/Kidney Beans): These deliver the protein and fiber that make this a truly satisfying meal. Feel free to swap more of either bean if you prefer!
- Red Lentils: These are the magic ingredient for thickening the broth. They practically dissolve into the liquid as they cook, creating a naturally creamy and luxurious texture without any cream.
- Fresh Ginger: We save the ginger until the very end. Its bright, zesty heat provides a fresh lift that cuts through the richness of the spices, giving the stew its final flourish.
The Recipe: Moroccan Chickpea Soup
This recipe is simple to make and comes together in about an hour, making it perfect for a cozy weekend meal or even a flavorful weeknight dinner.
Moroccan Chickpea Soup
This soup has warm, developed seasonings in a fragrant broth, and filled withhearty beans and sweet potatoes – one of my all-time favorite soups. It’s so delicious you may want to double the batch.
Ingredients
- 2-3 tbsp water to saute
- 1 tsp cumin seed
- 1 tsp ground cumin
- 1 1/2 tsp cinnamon
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp ground turmeric
- 1 tsp dried basil
- 1 tsp sea salt
- Freshly ground black pepper to taste
- 1 1/2 cup diced onions
- 3-4 medium-large cloves garlic minced or grated
- 4 cups bite-sized cubes yellow or orange-fleshed sweet potato
- 1 can 14 oz chickpeas, rinsed and drained
- 1 can 14 oz black beans or kidney beans, rinsed and drained (or more chickpeas)
- 1 cup dry red lentils rinsed and drained
- 3 cups vegetable stock
- 3 1/2 cups water
- 1 1/2 tbsp freshly grated ginger
Instructions
-
In a large pot over medium heat, add the water with the spices, salt, and pepper.
-
Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
-
Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.
-
Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
-
Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
-
Add fresh ginger, stir through, and serve. (See tip for adding greens)
Notes
Tip: Want to sneak in some extra vitamins? Try a Greens Boost! Just before you serve the stew, stir in a handful or two of baby spinach. As soon as the spinach wilts from the heat of the soup (which only takes a minute!), it’s ready to eat.
I hope you enjoy this Moroccan Chickpea Soup as much as I do. What’s your favorite warming spice to use in soup? Let me know in the comments!
