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4.80 from 35 votes

20-Minute Moroccan Chickpea Soup

This Moroccan Chickpea Soup recipe is naturally vegetarian, vegan and gluten-free, it’s super easy to make, and it’s full of so many rich and delicious flavors.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: 30 minute, bean, dairy free, gluten free, vegan, vegetarian
Servings: 6 -8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion peeled and diced
  • 1 large carrot peeled and diced
  • 4 cloves garlic peeled and minced
  • 4 cups vegetable stock
  • 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans) rinsed and drained
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of crushed red pepper flakes to taste
  • Kosher salt and black pepper to taste
  • 3 cups roughly-chopped kale leaves or baby spinach
  • chopped fresh cilantro and fresh lemon wedges for serving

Instructions

  • Heat oil in a large stockpot over medium-high heat.  Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  (To save time, mince the garlic while the onion is cooking.)  Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant.  Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.  (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.)
  • Reduce heat to medium-low, and stir in the chopped kale.  Continue simmering for 3 minutes until the kale has slightly softened.
  • Taste and season with your desired amount of salt and pepper.  (I used a generous pinch of each.)
  • Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.

Notes

This recipe can also easily be made in the slow cooker!  Just add all of the ingredients minus the kale to a large crock-pot and cook on low for 6-8 hours, or on high for 3-4 hours.  Then once you’re ready to serve, stir in the kale and let it rest for about 3 minutes.  And serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.