Moroccan Spiced Chickpea or Garbanzo Soup

Warm your soul with this vibrant and aromatic Moroccan Spiced Chickpea Soup, a one-pot wonder that combines hearty garbanzo beans, tender vegetables, and a medley of bold North African-inspired spices. Infused with earthy cumin, warm cinnamon, and a hint of heat from cayenne, this nutrient-packed dish is a feast for the senses. Fresh cilantro and a splash of lemon juice add a refreshing finish, while a rich base of tomato and vegetable broth ensures every spoonful is deeply satisfying. Perfect as a comforting meal on its own or paired with crusty bread or flatbread, this gluten-free and vegetarian recipe comes together in just under an hour, making it ideal for busy weeknights or cozy weekend dinners. Whether you’re looking to explore global flavors or crave a wholesome, plant-based soup, this recipe is sure to transport your taste buds straight to Morocco.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 14.5 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned chickpeas (garbanzo beans)
• 4 cups vegetable broth
• 2 large, sliced into rounds carrot
• 2 sliced celery stalks
• 1 medium, diced zucchini
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

Add the diced onion and cook for 5 minutes, stirring frequently, until softened and translucent.

Step 3

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

Step 4

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

Step 5

Pour in the diced tomatoes (with their juices), chickpeas, and vegetable broth. Stir well to combine.

Step 6

Add the sliced carrots, celery, and zucchini. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Stir in the chopped cilantro, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.

Step 8

Serve the soup hot, garnished with additional chopped cilantro if desired. Bread or flatbread is an excellent accompaniment.

Nutrition Facts

Serving size	(2820.3g)

Amount per serving	% Daily Value*
Calories	1489.1

Total Fat 58.9g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 9.2g
Cholesterol 8.2mg	0%
Sodium 8205.8mg	0%
Total Carbohydrate 203.6g	0%
Dietary Fiber 55.6g	0%
Total Sugars 73.8g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 760.4mg	0%
Iron 20.9mg	0%
Potassium 5729.7mg	0%

*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: 34.4%

Protein: 12.8%

Carbs: 52.8%