Nourishing Moroccan Chickpea Soup is well-seasoned, filling and unfussy to make with an array of veggies, chickpeas and warm spices. This satisfying soup can be ready to serve in less than 30 minutes and is the dependable plant-based dinner that the whole family will enjoy.

Moroccan chickpea soup served in a white bowl with a spoon.

It’s soup season! Are you excited? We certainly are! Soup is one of our regular things to make during the cooler months. There’s simply something so comforting about a steaming bowl of vegetable soup on a chilly day! While we are a fan of long-used soups like French onion soup, vegetarian taco soup, and split pea soup, we are also a big fan of more adventurous soups like this straightforward Moroccan chickpea soup with notable Mediterranean flavors!

The flavor is only so standout! The combination of the spices like cumin, ginger, and paprika with the tomatoes and fresh herbs gives it that Moroccan flare. When you add in chickpeas, potatoes, and zucchini, it enhances it even more!

Something else that’s great about this chickpea soup is that it’s a truly speedy, one-pot meal. It’s great for making ahead of time and is truly flavorful paired with naan or some crusty bread and a crisp salad on the side!

Why you’ll love this method

Truly flavorful! This dish is full of flavor and so fireside and comforting served with a warm loaf of crusty bread.
Short & straightforward to make. Chickpea soup comes together in one pot with quite little effort in under 30 minutes.
Healthy. It’s a meal that’s hearty and healthy with protein-packed chickpeas and nutritious vegetables.

Two bowls of soup with vegetables and chickpeas in a tomato broth.

Ingredients needed

Chickpea soup is filled with welcome flavors and nutrients thanks to all of the warm spices, potatoes, chickpeas and vegetables. Here’s what you’ll need to make it:

Olive oil. A bit of olive oil is needed to cook down the onion, garlic and spices.
Onion & garlic. For a boost of flavor in the base of the soup.
Maple syrup. To balance the bold flavors with simply a touch of sweetness.
Spices. To season the dish, we’re using a mix of cumin, ginger and paprika and some salt & pepper.
Chickpeas. Adds texture and plant-based protein to the meal.
Vegetable broth. We recommend using a low sodium vegetable broth, so that you can control the amount of salt you like in the soup. Feel free to sub with chicken broth, if you’re not eating vegan or vegetarian.
Baby red potatoes. The tender bites of potato add so much heartiness.
Diced tomatoes. You’ll need a 15 ounce can of diced tomatoes to give this the right texture and flavor base.
Zucchini. No need to peel the zucchini, it adds color and nutrients.
Fresh herbs. A mixture of parsley and mint adds freshness and flavor.

How to cook this dish

Making this nourishing Moroccan chickpea soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes quite little effort to whip up. Here’s how:

For full, printable instructions, reference the recipe card at the bottom of the post.

Sauté onion, garlic and spices. 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. Stir in the garlic and spices and cook for an additional minute.
Simmer the soup. Stir in the chickpeas, broth, potatoes, tomatoes (including their juices) and zucchini. Bring to a simmer and cook, stirring a few times, for 20 minutes or until the potatoes begin to soften.
Serve & enjoy. Before serving, mix in the herbs and season to taste with salt and pepper.

Sautéing onion and spices in a large pot.

Tips for recipe success

Make it creamy. If you’d like the soup to be a bit creamier, mash some of the potato pieces against the side of the pot and stir them in with all of the other vegetables.
Customize it. Want to add any other veggies? Go for it! This method is unfussy to customize so you can make it your own.
Sauté the spices. Be sure to sauté the onion, spices and garlic before adding the broth to deepen the flavor.

Fresh herbs sprinkled over a vegetable soup in a large pot.

Frequently asked questions

Serving suggestions

This chickpea soup is hearty enough to eat on its own as a meal or serve it with a side. Here’s some satisfying pairing options:

Salad. A light, fresh green salad pairs so nicely with this well-seasoned soup.
Sandwich. A soup and sandwich lunch or dinner is the dependable! Make it a grilled cheese or any regular sandwich.
Bread. Crusty bread or naan is an unfussy, yet satisfying counterpart to this dish.

Storage recommendations

Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.