Moroccan Chickpea Soup | How to make Moroccan Chickpea Soup

By Rimli D  |  27th Apr 2017  |  
4 from 2 reviews Rate It!
  • Moroccan Chickpea Soup, How to make Moroccan Chickpea Soup
Moroccan Chickpea Soupby Rimli D
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About Moroccan Chickpea Soup Recipe

Nutritious, low in Fat ful filling Soup packed with flavors and spices to satisfy the tummy and soul

Moroccan Chickpea Soup, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Moroccan Chickpea Soup is just mouth-watering. This amazing recipe is provided by Rimli D. Be it kids or adults, no one can resist this delicious dish. How to make Moroccan Chickpea Soup is a question which arises in people's mind quite often. So, this simple step by step Moroccan Chickpea Soup recipe by Rimli D. Moroccan Chickpea Soup can even be tried by beginners. A few secret ingredients in Moroccan Chickpea Soup just makes it the way it is served in restaurants. Moroccan Chickpea Soup can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Moroccan Chickpea Soup.

Moroccan Chickpea Soup

Ingredients to make Moroccan Chickpea Soup

  • chickpea: 300 gms, soaked overnight
  • Red onion (medium): 1, chopped
  • Celery stalk: 1, chopped
  • Red bell pepper: 1, chopped
  • tomato (medium): 2, chopped
  • garlic cloves: 4-5
  • ginger: 1 tbsp, grated
  • Green chilli: 2, chopped
  • parsley: handful
  • cumin seeds: 1 tsp
  • cumin powder: 1 tsp
  • turmeric powder: ½ tsp (optional)
  • cinnamon powder: ¼ tsp
  • Harissa paste: 1 tsp (optional; strictly for heat lovers)
  • lemon juice: 1 tbsp
  • olive oil: 1 tbsp
  • honey: 1 tbsp
  • salt to taste
  • water or vegetable stock: 600 ml

How to make Moroccan Chickpea Soup

  1. Rinse and clean the soaked chickpea and set aside.
  2. Heat oil in the nonstick saucepan/ wok and add cumin seeds and half of the chopped chili.
  3. Add garlic, onion and celery, stir well and cook for 4-5 mins or until veggies are soft but not browned.
  4. Add tomato, red pepper together and cook for 8-10 mins, covered. When the veggies turn soft add all spices with rest of the chili and sauté for 1 minute or until raw smell is gone.
  5. Remove from flame and allow the mixture to cool. Once easy handle blend the mixture with hand mixer or in food processor.
  6. Now boil the stock or water, add pureed mixture, chickpea and cook for another 10-15 mins, covered. Once chickpeas are cooked add salt, honey and lemon juice and switch off the flame.
  7. Transfer soup to the serving bowls, sprinkle parsley and serve warm with salad and bread.

Reviews for Moroccan Chickpea Soup (2)

sana Tungekara year ago

Healthy n nice

shreya baggaa year ago

very interesting

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