Moroccan Chickpea Soup (Recipe)

May 15, 2024

Moroccan Chickpea Soup (Recipe)


✅ 1 1/2 tablespoons of olive oil

✅ 1 small white onion, finely chopped

✅ 4 cloves of garlic, minced

✅ 1/2 teaspoon of cumin

✅ 1/2 teaspoon of ground ginger

✅ 2 teaspoons of maple syrup
✅ 1/2 teaspoon of paprika

✅ 2 15-ounce cans of chickpeas, drained and rinsed

✅ 4 cups of vegetable broth

✅ 1 pound of baby red potatoes, cut into bite sized pieces

✅ 1 15-ounce can of diced tomatoes

✅ 1 medium zucchini, cut into bite sized pieces

✅ 1/4 cup of freshly chopped herbs (I used a mixture of parsley and mint)


1️⃣ Heat the olive oil in a large pot over medium heat. Add in the onion, maple syrup, and 1/2 teaspoon of salt. Cook for about 5 minutes or until the onion becomes translucent.

2️⃣ Stir in the garlic and spices and cook for an additional minute.

3️⃣ Stir in the chickpeas, zucchini, potatoes, tomatoes (including their juices), and broth. Bring to a simmer and cook, stirring a few times, for 20 minutes or until the potatoes begin to soften.

4️⃣ To make the soup a bit creamier, mash some of the potatoes pieces against the side of the pan and stir in.

5️⃣ Before serving, mix in the herbs and season to taste with salt and pepper.


Ready in : 25 Minutes

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