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Moroccan Chickpea Soup Recipe

Moroccan Chickpea Soup Recipe

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Jump to Recipe· 4.7 from 113 reviews

If you’re looking for a cozy, satisfying, and bursting-with-flavor meal, then you’re going to want to try this Moroccan Chickpea Soup Recipe. I absolutely love how this soup comes together—it’s hearty yet light, packed with warming spices, and so easy to make in your Instant Pot. Whether you’re new to Moroccan flavors or a seasoned fan, I promise you’ll find this recipe a total winner that your whole family will go crazy for!

❤️

Why You’ll Love This Recipe

  • Bold, Authentic Flavors: The blend of cinnamon, cumin, paprika, and coriander gives it that classic Moroccan taste that’s incredibly comforting.
  • Super Easy & Quick: Using canned chickpeas and your pressure cooker cuts down cooking time dramatically without sacrificing taste.
  • Versatile & Nourishing: Packed with plant-based protein and veggies, it’s perfect for meatless meals or an everyday wholesome bowl.
  • Great for Meal Prep: This soup freezes well and tastes even better the next day when the flavors have melded beautifully.
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 stew, hearty Moroccan soup, easy Instant Pot chickpea soup, flavorful vegetarian Moroccan recipe this Recipe

Ingredients You’ll Need

This Moroccan Chickpea Soup Recipe calls for simple pantry staples and fresh veggies. Each ingredient plays a role to build layers of flavor and hearty texture, so choosing quality items will really pay off.

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 stew, hearty Moroccan soup, easy Instant Pot chickpea soup, flavorful vegetarian Moroccan recipe
  • Olive oil: I always go for extra virgin for that rich, fruity base.
  • Onion: Adds sweetness and depth; make sure it’s finely chopped for even cooking.
  • Garlic: Fresh crushed garlic is my go-to, but if you’re in a pinch, garlic powder works too.
  • Carrot: Adds subtle sweetness and body—chop into small chunks to soften quickly.
  • Celery: Provides an earthy crunch that balances the spices perfectly.
  • Canned chickpeas: Drained and rinsed, these are the heart of the soup and bring lovely creaminess when mashed slightly.
  • Fire-roasted tomatoes: These add a smoky depth; if you don’t have them, fresh Roma tomatoes work great too.
  • Tomato paste: For concentrated tomato umami.
  • Sun-dried tomatoes (optional): I always toss these in for a bit of chewy tang and complexity.
  • Ground cinnamon: Just a hint gives the soup a warm Moroccan vibe—adjust to your taste.
  • Ground cumin, paprika, coriander: The spice trio that delivers that unmistakable Moroccan flavor punch.
  • Chili garlic sauce (optional): Sambal oelek is my favorite—adds a little kick without overpowering.
  • Salt and black pepper: Don’t be shy here to bring out all the flavors.
  • Vegetable broth or water: Using broth gives extra depth but water works fine too, especially if you season well.
  • Baby spinach: Added after cooking to wilt gently for freshness and color.
  • Lemon juice: The bright finish that balances the spices and richness perfectly.
  • Honey (optional): Just a touch to round out the acidity—it’s a game-changer I highly recommend.
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’ve found that this Moroccan Chickpea Soup Recipe is super flexible. I love tailoring it depending on what’s in season or what my pantry looks like. Don’t hesitate to make it your own!

  • Add More Veggies: Sometimes I throw in diced sweet potatoes or kale, which give the soup extra heartiness and nutrition.
  • Mild or Spicy: Adjust the chili garlic sauce to your heat preference—or leave it out for a gentler version.
  • Protein Boost: For added protein, some shredded rotisserie chicken or grilled tofu cubes work beautifully if you want a non-vegan twist.
  • Grain Pairings: Serve over warm couscous, quinoa, or even brown rice to turn it into a complete meal.

How to Make Moroccan Chickpea Soup Recipe

Step 1: Sauté your aromatics

Turn on your Instant Pot to the sauté setting and heat the olive oil. Toss in your chopped onion, garlic, carrot, and celery. Give them a good stir and let everything soften for about 5 minutes. This step builds the flavor base, so don’t rush it—soft, fragrant veggies mean a tastier soup.

Step 2: Add spices, tomatoes & chickpeas

Now add the chickpeas, fire-roasted tomatoes (or fresh pureed ones), tomato paste, and sun-dried tomatoes if you’re using them. Sprinkle in all your spices—cinnamon, cumin, paprika, coriander—as well as the chili garlic sauce, salt, and pepper. Pour in the vegetable broth or water, then give everything a thorough stir to mix well. I like to taste a little here to adjust seasoning before sealing the pot.

Step 3: Pressure cook and finish

Close the Instant Pot lid, set to Manual/Pressure Cook on high for 8 minutes, and make sure the valve is on sealing. Once it’s done, let the pressure release naturally for 5 minutes, then carefully release any remaining pressure. Open the lid and take a potato masher to mash a few chickpeas—this will thicken your soup and make it perfectly creamy. Toss in the chopped baby spinach, squeeze in the lemon juice, and stir in a teaspoon of honey if you like that touch of sweetness. Let it sit for about 5 minutes so the spinach wilts and the flavors meld beautifully.

👨‍🍳

Pro Tips for Making Moroccan Chickpea Soup Recipe

  • Don’t Skip Natural Release: Letting the pressure release naturally for those first 5 minutes keeps the soup from splattering and helps flavors marry better.
  • Mash Some Chickpeas: This little trick thickens the broth to a creamy texture without cream—plus, it keeps the soup more authentic and plant-based.
  • Fresh Spinach Finish: Adding spinach post-cooking keeps that lovely bright color and fresh taste instead of turning it into a dull mush.
  • Adjust Spices Last: I always taste and adjust salt, pepper, and chili sauce after cooking to make sure it’s perfectly balanced to my liking.

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 stew, hearty Moroccan soup, easy Instant Pot chickpea soup, flavorful vegetarian Moroccan recipe

Garnishes

I love finishing this soup with a handful of fresh chopped cilantro or parsley; it adds a fresh herbal note that lifts the soup. Sometimes I sprinkle a few toasted pine nuts or a drizzle of good olive oil for a bit of decadence. A wedge of lemon on the side is always great if someone wants an extra squeeze of brightness.

Side Dishes

My favorite pairing is a warm crusty baguette—trust me, dipping that into the soup is magical. For gluten-free folks, couscous or fluffy quinoa are excellent companions and soak up the broth beautifully. A simple green salad on the side rounds out the meal nicely.

Creative Ways to Present

For special occasions or a pretty presentation, try serving this soup in small, rustic bowls with a swirl of Greek yogurt on top and a sprig of mint. You can even transform it into a creamy dip by blending part of it and serving with pita chips. I’ve done this before at dinner parties, and it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Moroccan Chickpea Soup in airtight glass containers in the fridge, and it keeps well for up to 4 days. I find that the flavors actually deepen after a day or two, so leftovers are even better than freshly made.

Freezing

This soup freezes wonderfully! I portion it into freezer-safe containers and find it keeps well for up to 3 months. Just leave out fresh spinach when freezing and add it fresh when reheating to maintain that vibrant color and texture.

Reheating

When reheating, I prefer to warm it gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking. If the soup is too thick after refrigeration, add a splash of broth or water to loosen it back up. Add fresh spinach and lemon juice at the end to refresh the flavors.

FAQs

  1. Can I make this Moroccan Chickpea Soup Recipe without an Instant Pot?

    Absolutely! You can prepare this soup on the stovetop—sauté the veggies and spices in a large pot, add the chickpeas, tomatoes, and broth, and simmer for about 30-40 minutes until the flavors meld and the carrots are tender. The pressure cooker just speeds things up and makes it extra convenient.

  2. Can I use dried chickpeas instead of canned?

    Yes! If you prefer dried chickpeas, soak them overnight or for a minimum of 8 hours before cooking. You’ll need to increase the pressure cooking time to 45 minutes at high pressure with a natural release. If unsoaked, cook for 60 minutes. Be sure to check for tenderness before continuing with the recipe.

  3. How spicy is this soup? Can I adjust it?

    The heat level is mild to medium, thanks to the optional chili garlic sauce. You can easily adjust the spiciness by adding more, less, or none at all depending on your family’s preference.

  4. What can I serve with this Moroccan Chickpea Soup Recipe for a full meal?

    Serving it with crusty bread, couscous, or quinoa makes it more substantial. A leafy green salad or grain salad alongside rounds out the meal nicely.

  5. Can I make this recipe vegan?

    Yes! This soup is naturally vegan if you skip the optional honey or substitute it with maple syrup or agave nectar.

Final Thoughts

This Moroccan Chickpea Soup Recipe has become one of my go-to weeknight meals because it’s simple, flavorful, and so comforting. When I first tried these spice combinations in a soup, I was hooked instantly—and now, it’s a family favorite I love sharing with friends. I really hope you give it a try and enjoy the delicious warmth and heartiness as much as I do. It’s like a big warm hug in a bowl, perfect for any day of the year!

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Moroccan Chickpea Soup Recipe

Moroccan Chickpea Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 113 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Moroccan
  • Diet: Vegetarian
Print Recipe

Description

This hearty Moroccan Chickpea Soup is a flavorful, spiced dish made using an Instant Pot for quick and easy pressure cooking. Packed with chickpeas, fire-roasted tomatoes, and aromatic spices like cinnamon, cumin, and paprika, it delivers a perfect balance of warmth and zest. Finished with fresh spinach, lemon juice, and a touch of honey, this comforting soup is ideal for a healthy meal served with bread, couscous, or quinoa.

Ingredients

Pressure Cook Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, chopped (1 medium)
  • 4-5 cloves garlic, crushed (or ½ teaspoon garlic powder)
  • 1 cup carrot, chopped (2 carrots)
  • 1 cup celery, chopped (2 ribs)
  • 31 ounces cooked chickpeas (2 cans), drained and rinsed
  • 14.5 ounces 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 paprika (sweet, not smoked)
  • 2 teaspoons ground coriander
  • 1 tablespoon chili garlic sauce (optional but recommended, e.g., sambal olek, adjust to taste)
  • 1 teaspoon salt
  • 1 teaspoon crushed black pepper or ½ teaspoon ground pepper
  • 3-4 cups vegetable broth or water

After Pressure Cooking Ingredients

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

Instructions

  1. Prepare Ingredients and Add to Instant Pot: Turn on the Instant Pot and add all ingredients listed under the ‘Pressure Cook Ingredients’ section, including the vegetable stock or water. Stir well to combine all flavors.
  2. Pressure Cook the Soup: Close the Instant Pot lid, ensuring the vent is in the sealing position. Set the Instant Pot to Manual/Pressure Cook mode for 8 minutes at high pressure.
  3. Natural Pressure Release: When cooking time ends, allow the pressure to release naturally for 5 minutes. Then carefully switch the vent to release any remaining pressure manually.
  4. Mash Chickpeas to Thicken: Once the pin drops and the lid is safe to open, open it. Using a potato masher, gently mash some of the chickpeas to create a thicker consistency in the soup.
  5. Add Fresh Ingredients: Stir in the chopped baby spinach, lemon juice, and honey (if using). Mix thoroughly.
  6. Let the Soup Rest: Allow the soup to sit for 5 minutes. During this time, the spinach will wilt and the soup will thicken further.
  7. Serve: Enjoy the soup as is or serve with toasted baguette slices, couscous, or quinoa for a gluten-free option.

Notes

  • This recipe has been tested with 3qt and 6qt Instant Pots and can be easily doubled in 6qt or 8qt models without changing cooking time. Avoid doubling in 3qt Instant Pot due to capacity.
  • If using dried chickpeas soaked overnight (minimum 8 hours), increase pressure cooking time to 45 minutes at high pressure, followed by a 15-minute natural release.
  • For unsoaked dried chickpeas, rinse and drain, then pressure cook for 60 minutes at high pressure with a 15-minute natural release.
  • Feel free to customize by adding other vegetables like diced sweet potato or kale.
  • Serve with toasted baguette or gluten-free options like couscous or quinoa.

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 4.3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 8g
  • Cholesterol: 0mg

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