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Moroccan Chickpea Soup Recipe

This hearty soup Moroccan chickpea soup recipe is the perfect comforting meal on a chilly evening. Gently flavoured with harissa and a blend of aromatic spices, it will warm you from the inside out.
4.50 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Hearty Vegan & Vegetarian Soup Recipes
Cuisine Moroccan
Servings 4 servings
Calories 362 kcal

Equipment

1 stockpot
1 handheld blender or blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 Tbsp olive oil
  • 1 medium onion finely diced
  • 225 g carrots peeled and finely diced
  • 2 large celery ribs finely diced
  • 4 garlic cloves grated
  • 2 Tbsp harissa paste plus extra to serve
  • 1 Tbsp tomato paste
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp smoked paprika
  • 150 g split red lentils
  • 1.25 l vegetable stock
  • 125 g baby spinach leaves
  • 400 g can chickpea drained
  • Juice of 1 lemon
  • Salt to taste

Instructions
 

  • Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until it starts to soften, about 3 minutes.
    2 Tbsp olive oil, 1 medium onion
  • Add the carrots and celery, and cook for a couple of minutes.
    225 g carrots, 2 large celery ribs
  • Add the garlic, harissa, tomato paste, cumin, cinnamon, smoked paprika, and cook for a couple of minutes.
    4 garlic cloves, 2 Tbsp harissa paste, 1 Tbsp tomato paste, 1 ½ tsp ground cumin, 1 ½ tsp ground cinnamon, 1 ½ tsp smoked paprika
  • Stir in the lentils and stock.
    150 g split red lentils, 1.25 l vegetable stock
  • Bring to a boil, then lower the heat to a lively simmer and cook uncovered until the lentils are cooked, about 12 to 15 minutes.
  • Scoop out about a third of the soup into a small saucepan and whizz with a handheld blender until smooth. (if you are using an upright blender, make sure the soup has cooled down before blending it).
  • Return the blended portion of the soup to the stockpot.
  • Reheat the soup, stir in the spinach and cook until wilted.
    125 g baby spinach leaves
  • Stir in the chickpeas.
    400 g can chickpea
  • Season to taste with lemon juice and salt.
    Juice of 1 lemon, Salt to taste
  • Serve topped with extra harissa if desired.

Nutrition

Serving: 1servingCalories: 362kcalCarbohydrates: 54gProtein: 17gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1725mgPotassium: 1017mgFiber: 20gSugar: 9gVitamin A: 13528IUVitamin C: 19mgCalcium: 138mgIron: 6mg

Find this recipe online:

Moroccan Chickpea Soup Recipe

https://theflexitarian.co.uk/recipe-items/moroccan-chickpea-soup/