Foodie Friday: Moroccan Chickpea Soup

There are some recipes that sometimes just warm your soul and bring you back to a warm and safe place. For me, Moroccan Chickpea Soup fits that short list. Over the past few years I have really come to enjoy the process of making soups: chopping the vegetables, watching ingredients come together in the pot and create the most delightful aromas that fill my apartment. Best of all, I love being able to make a large quantity and have a healthy and filling meal to bring for lunch throughout a busy work week. Come to think of it, this was probably one of the first soups that I made from scratch! Rob’s sister sent it to us about five years ago, but it’s been a staple ever since the first day we made it. The spices and the depth of flavor really makes this soup special. The other important reason why this recipe is on my short list of staples is that it is extremely healthy and loaded with nutrients. Enjoy!

Rob and KTRob & his sister, Katie!

Moroccan Chickpea Soup
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
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2402 calories
324 g
0 g
90 g
98 g
11 g
3008 g
7337 g
24 g
0 g
64 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2402
Calories from Fat 783
% Daily Value *
Total Fat 90g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 46g
Cholesterol 0mg
Sodium 7337mg
Total Carbohydrates 324g
Dietary Fiber 14g
Sugars 24g
Protein 98g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/4 cup extra-virgin olive oil, plus more for garnish
  2. 1 large onion, medium diced
  3. 6 to 8 cloves garlic, pressed
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground cumin
  6. 1/8 teaspoon cayenne pepper
  7. 1 heaping teaspoon sweet paprika
  8. 2 (14.5-ounce each ) cans chopped tomatoes
  9. 4 (15-ounce each) cans chickpeas, drained and rinsed well
  10. 1 quart vegetable broth or reduced-sodium chicken broth
  11. 1 teaspoon sugar
  12. Kosher salt
  13. Freshly ground black pepper
  14. 1 (5-ounce) package pre-washed baby spinach
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.
  3. Add spices and saute a minute or so.
  4. Add tomatoes, chickpeas, broth, and sugar.
  5. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.
  6. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  7. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  8. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  9. Season again, to taste, with salt and pepper.
  10. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
  1. Instead of using a potato masher, if you have an immersion blender, I recommend trying this once the chickpeas are cooked and soft for a creamy and smoother consistency. It also saves a bit of time when in a pinch!
*Note: I’m not sure exactly where this recipe originated, so I apoligize if the author/creator is not properly credited!*


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