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Moroccan Chickpea Soup Recipe

Moroccan Chickpea Soup Recipe

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Jump to Recipe· 4.6 from 129 reviews

If you’re looking for a cozy, flavorful, and nourishing meal that feels like a warm hug in a bowl, this Moroccan Chickpea Soup Recipe is exactly what you need. I absolutely love how this soup combines aromatic spices with hearty chickpeas to create something both comforting and exciting to the palate. Trust me, once you try it, you’ll want to make it again and again.

❤️

Why You’ll Love This Recipe

  • Bursting with Flavor: The expert blend of Moroccan spices and fire-roasted tomatoes creates an incredible, layered taste.
  • Quick & Easy: Using a pressure cooker like an Instant Pot cuts down cooking time without sacrificing depth of flavor.
  • Healthy & Filling: Chickpeas provide a great source of plant-based protein and fiber, perfect for a nourishing meal.
  • Versatile & Customizable: You can tweak the spices, add your favorite veggies, or switch up serving sides for a fresh meal every time.
A close-up image of a deep white bowl filled with thick soup containing visible layers of chickpeas, small cubes of orange carrots, green celery, and pieces of dark leafy greens mixed in a rich orange broth. The soup has a chunky texture with a mix of soft and tender vegetables floating on the surface. A copper-colored spoon is submerged in the bowl, leaning against the side. The bowl rests on a textured beige cloth, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Moroccan Chickpea Soup, Moroccan Chickpea Soup recipe, flavorful chickpea soup, healthy Moroccan soup, easy chickpea soup recipe this Recipe

Ingredients You’ll Need

One of the reasons the Moroccan Chickpea Soup Recipe turns out so special is the quality of ingredients and how they harmonize. The spices bring warmth, the chickpeas add hearty texture, and the fresh veggies brighten everything up. When shopping, look for good quality canned chickpeas and fire-roasted tomatoes for that smoky punch.

Flat lay of a small white ceramic bowl of golden olive oil, a peeled medium onion quartered, a few peeled garlic cloves, two fresh orange carrots chopped, two crisp celery ribs chopped, a small white bowl filled with cooked beige chickpeas, four ripe Roma tomatoes halved and coarsely pureed on a white plate, a spoonful of deep red tomato paste on a white dish, a few sun-dried tomatoes with a rich dark red color, a small white bowl of ground cinnamon powder, a small white bowl of ground cumin, a small white bowl of sweet paprika powder, a small white bowl of ground coriander, a small white bowl with bright red chili garlic sauce, a small white bowl of coarse sea salt, a small white bowl of crushed black pepper, a small white bowl with clear vegetable broth, a handful of coarsely chopped vibrant green baby spinach on a white plate, half a fresh lemon cut in half showing bright yellow flesh, a small white bowl of golden honey, plus two whole uncracked brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Moroccan Chickpea Soup, Moroccan Chickpea Soup recipe, flavorful chickpea soup, healthy Moroccan soup, easy chickpea soup recipe
  • Olive oil: Use extra virgin for the best flavor and richness in the soup base.
  • Onion: A medium yellow or white onion works fine; adds a subtle sweetness when sautéed.
  • Garlic: Fresh cloves or garlic powder both work, but crushed fresh garlic makes it pop.
  • Carrot: Adds a natural sweetness and lovely color—chop them evenly for even cooking.
  • Celery: Balances the sweetness with a bit of mild bitterness and crunch if not fully cooked down.
  • Canned chickpeas: Drain and rinse well to remove excess liquid for better soup consistency.
  • Fire-roasted tomatoes: These bring that smoky depth; if you only have fresh Roma tomatoes, pureeing them fresh works great too.
  • Tomato paste: Concentrated tomato flavor that enriches the soup.
  • Sun dried tomatoes (optional): Adds an extra umami kick—highly recommended if you want that next-level flavor.
  • Ground cinnamon: Just a little adds warm complexity; reduce if you’re sensitive to spice.
  • Ground cumin: Essential for the Moroccan flavor profile.
  • Paprika (sweet): Not smoked, to keep the flavor bright and balanced.
  • Ground coriander: Adds a subtle citrusy undertone that you’ll love.
  • Chili garlic sauce (optional): For a gentle spicy boost—I use sambal oelek personally and adjust to taste.
  • Salt: Enhances all the flavors, so don’t skip it.
  • Black pepper: Freshly crushed or ground adds a nice peppery finish.
  • Vegetable broth or water: For the cooking liquid; broth adds more depth, but water works fine too.
  • Baby spinach: Stirred in at the end for color, nutrition, and freshness.
  • Lemon juice: Brightens the entire soup and balances the spices.
  • Honey (optional): Just a touch to round off the acidity without overpowering sweetness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Moroccan Chickpea Soup Recipe is — once you have the base down, feel free to customize to your heart’s content. It’s fun to experiment according to what you have on hand or what your family prefers.

  • Add Sweet Potatoes or Butternut Squash: I tried adding diced sweet potato once, and it gave the soup a lovely creaminess and a hint of natural sweetness.
  • Greens Swap: Spinach is great, but kale or Swiss chard works wonderfully too if you prefer a sturdier green.
  • Spice Level: If you want it milder, reduce the chili garlic sauce and cinnamon; for extra heat, throw in some cayenne or chili flakes.
  • Protein Boost: Throw in some cooked quinoa or couscous when serving for a more filling meal.
  • Make it Vegan or Not: This recipe is vegan, but topping with a dollop of yogurt or a sprinkle of feta adds creaminess if that’s your jam.

How to Make Moroccan Chickpea Soup Recipe

Step 1: Sauté Your Base for Maximum Flavor

Start by turning on your Instant Pot to the sauté setting. Add the olive oil, then toss in the chopped onion, garlic, carrot, and celery. I like to stir this mix every few minutes until the onions get translucent and the veggies begin to soften, about 5 minutes. This step really wakes up the soup and releases those delicious aromas you’re going to love.

Step 2: Add Your Spices and Tomatoes

Once your veggies are softened, mix in the ground cinnamon, cumin, paprika, coriander, and season with salt and pepper. Stir everything well so the spices toast slightly and become fragrant—this is a trick I discovered that makes a HUGE difference. Then add the tomato paste, fire-roasted tomatoes (or fresh pureed), and the optional sun-dried tomatoes. Stir it all up to combine before adding in the chickpeas and vegetable broth.

Step 3: Pressure Cook and Let the Flavors Meld

Seal your Instant Pot lid, set it to Manual or Pressure Cook for 8 minutes on high. After cooking, let the pressure release naturally for 5 minutes—this slow release keeps the texture perfect. Then, carefully release any remaining pressure and open the lid. You’ll notice the soup smells incredible already!

Step 4: Add the Finishing Touches

Using a potato masher, gently mash a few chickpeas right in the pot to create a nice, slightly thickened texture. Now stir in the baby spinach, the juice of half a lemon, and a teaspoon of honey if you like a touch of sweetness. Let it sit for about 5 minutes—the spinach will wilt beautifully and the soup will thicken just a bit more, giving a perfect balance of flavors and textures.

👨‍🍳

Pro Tips for Making Moroccan Chickpea Soup Recipe

  • Toast Your Spices: I learned that adding spices after sautéing veggies and letting them toast lightly amps up the flavor tremendously.
  • Use Fire-Roasted Tomatoes: They add a subtle smoky brightness that fresh tomatoes just don’t deliver, making the soup extra special.
  • Mashing Chickpeas: Don’t fully puree — a few mashed chickpeas give the soup a creamy texture but still keep some bite, which I prefer.
  • Natural Pressure Release: I used to rush releasing pressure, but letting it release naturally for 5 minutes really improves texture and flavor meld.

How to Serve Moroccan Chickpea Soup Recipe

A bowl filled with thick vegetable and chickpea soup showing layers of light brown chickpeas, green celery pieces, orange carrot cubes, dark green leafy vegetables, and pieces of sundried tomato in a rich orange broth, rested on a gray cloth. A slice of crusty bread with a golden-brown crust and soft white inside is partially dipped into the soup from the left side. The bowl is white with a thin dark rim, placed on a white marbled surface with some blue and white textile and a round wooden dish holding lemon slices in the background, and a white cup with a greenish liquid on the upper right corner. Photo taken with an iphone --ar 2:3 --v 7 - Moroccan Chickpea Soup, Moroccan Chickpea Soup recipe, flavorful chickpea soup, healthy Moroccan soup, easy chickpea soup recipe

Garnishes

For garnishes, I love sprinkling fresh chopped parsley or cilantro on top. Sometimes I add a dollop of plain yogurt or a drizzle of good olive oil to make it feel a little indulgent. A few lemon wedges on the side are great too if anyone wants to add more brightness!

Side Dishes

My family goes crazy for this soup with toasted baguette slices for dipping. For a gluten-free option, I often serve it alongside fluffy couscous or quinoa, which soak up the broth perfectly.

Creative Ways to Present

On special occasions, I like to ladle the soup into pretty bowls and top with roasted chickpeas for extra crunch. Adding a sprinkling of toasted pine nuts and a swirl of harissa or chili oil can make it look and taste gorgeous, perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Moroccan Chickpea Soup in an airtight container in the fridge. It keeps well for 3-4 days, and honestly, it tastes even better the next day once the flavors have had more time to meld.

Freezing

I’ve frozen this soup in portion-sized freezer-safe containers with great success. When you’re ready to eat, thaw overnight in the fridge and it reheats beautifully on the stove or in the microwave.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if it’s thickened too much. Reheating slowly keeps the spinach vibrant and the chickpeas tender.

FAQs

  1. Can I make this Moroccan Chickpea Soup Recipe without a pressure cooker?

    Absolutely! You can simmer the soup on the stove in a large pot over medium heat, stirring occasionally. It will take longer—about 45-60 minutes—for the flavors to meld and chickpeas to soften, especially if you’re using dried chickpeas. Using canned chickpeas shortens the cooking time.

  2. Can I use dried chickpeas instead of canned?

    Yes, but you’ll need to soak dried chickpeas overnight (or at least 8 hours) beforehand. The pressure cooking time will also increase—about 45 minutes at high pressure with a natural pressure release. Unsoaked dried chickpeas require even longer cooking times. Using canned chickpeas is the quickest and easiest option.

  3. How can I make this soup vegan and gluten-free?

    This recipe is naturally vegan, as it uses vegetable broth and no animal products. For gluten-free, just be sure to serve the soup with gluten-free sides like quinoa or gluten-free bread instead of traditional baguette or couscous.

  4. What’s the best way to thicken the soup?

    I recommend mashing a few chickpeas at the end of cooking to naturally thicken the soup without adding flour or starch. Letting it sit for 5 minutes after stirring in spinach and lemon juice also helps the soup thicken slightly as it cools.

  5. Can I adjust the spice level?

    Definitely! If you prefer a milder soup, reduce or omit the chili garlic sauce and use less cinnamon. For a spicier kick, add extra chili sauce, cayenne pepper, or chili flakes to taste while cooking or when serving.

Final Thoughts

This Moroccan Chickpea Soup Recipe holds a special place in my kitchen—it’s quick enough for weeknights but flavorful enough to impress guests. Every time I make it, I’m reminded how a few simple ingredients and spices can transform into something magical and nourishing. I really hope you try it out and enjoy it as much as my family and I do. It’s one of those recipes that feels like home in a bowl, perfect for any day you need a little warmth and comfort.

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Moroccan Chickpea Soup Recipe

Moroccan Chickpea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 129 reviews
  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Moroccan
Print Recipe

Description

A hearty and flavorful Moroccan Chickpea Soup made effortlessly in an Instant Pot. This soup combines tender chickpeas, aromatic spices, and fresh vegetables to create a warming and nutritious meal perfect for any season. With a touch of cinnamon, cumin, and paprika, this recipe delivers authentic Moroccan flavors in a quick and easy pressure-cooked method, garnished with fresh spinach and a splash of lemon juice for brightness.

Ingredients

Scale

Pressure Cook Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 medium)
  • 4–5 cloves garlic, crushed (or ½ teaspoon garlic powder)
  • 1 cup chopped carrot (2 carrots)
  • 1 cup chopped celery (2 ribs)
  • 31 ounces cooked chickpeas (2 cans), drained and rinsed
  • 14.5 ounce fire-roasted tomatoes (1 can) or 4 medium ripe Roma tomatoes, de-seeded and coarsely pureed
  • 2 tablespoons tomato paste
  • 1 tablespoon sun-dried tomatoes (optional, but recommended)
  • ½ teaspoon ground cinnamon (reduce to ¼ teaspoon for milder taste)
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika (not smoked)
  • 2 teaspoons ground coriander
  • 1 tablespoon chili garlic sauce (optional but recommended, e.g., sambal oelek, adjust to taste)
  • 1 teaspoon salt
  • 1 teaspoon crushed black pepper or ½ teaspoon ground black pepper
  • 3–4 cups vegetable broth or water

After Pressure Cooking

  • 2 cups coarsely chopped baby spinach
  • Juice of ½ lemon
  • 1 teaspoon honey (optional)

Instructions

  1. Prepare Ingredients: Gather and chop all vegetables as indicated. Drain and rinse canned chickpeas if using canned. If using fresh Roma tomatoes, de-seed and coarsely puree.
  2. Add Ingredients to Instant Pot: Turn on the Instant Pot and add all pressure cook ingredients including olive oil, onion, garlic, carrot, celery, chickpeas, tomatoes, tomato paste, sun-dried tomatoes, spices, chili garlic sauce, salt, pepper, and vegetable broth or water. Stir well to combine.
  3. Pressure Cook: Close the lid of the Instant Pot and set the valve to sealing. Select Manual or Pressure Cook mode and set cooking time to 8 minutes at high pressure.
  4. Release Pressure: Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to venting to manually release any remaining pressure. Open the lid once the pin drops.
  5. Thicken Soup: Using a potato masher, mash some of the chickpeas and vegetables inside the pot to thicken the soup slightly, stirring gently.
  6. Add Fresh Ingredients: Stir in the chopped baby spinach, freshly squeezed juice of half a lemon, and honey if using. Allow the soup to sit for 5 minutes so the spinach wilts and the flavors meld.
  7. Serve: Enjoy the Moroccan Chickpea Soup as-is or serve with toasted sliced baguette, couscous, or quinoa for a gluten-free option.

Notes

  • This recipe has been tested on both 3qt and 6qt Instant Pots; it’s easy to double for 6qt or 8qt models but not recommended for doubling in 3qt.
  • If using dried chickpeas, soak overnight for at least 8 hours, drain, and increase pressure cooking time to 45 minutes at high pressure with a 15-minute natural release.
  • For unsoaked dried chickpeas, rinse and drain, then cook for 60 minutes at high pressure with 15-minute natural pressure release.
  • Customize by adding vegetables like diced sweet potato or kale to increase nutrition and flavor.
  • Serve with toasted baguette, couscous, or quinoa for a wholesome meal.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 6g
  • Sodium: 470mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

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