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A hearty, healthy Moroccan Chickpea Tomato Soup is easy, yet so flavorful soup that can made in under 30 minutes. Great source of plant-based protein and fiber. This soup is VEGAN, GLUTEN-FREE.
MOROCCAN CHICKPEA TOMATO SOUP
Moroccan Chickpea Tomato Soup is a well-balanced complete meal, loaded with nutrients. Is high in protein and fiber rich soup that will keep you fuller for longer, with fewer calories.
This soup is super healthy, loaded with chickpea, veggies, and flavored with warm spices such as cinnamon, ginger. This is soup is a delicious one-pot meal, perfect for meatless Monday’s or even for those busy weeknights.
INGREDIENTS FOR MOROCCAN CHICKPEA TOMATO SOUP
ONION – I prefer yellow onion, as it has mild flavor as compared to red onion.
GARLIC – adds a ton of flavor to the soup. Fresh garlic or garlic powder, both work fine.
GINGER – hot and zesty, peppery ginger, adds spiciness and warmth to the soup
CELERY (optional) – adds a nice texture to the soup.
CARROTS – carrots add an extra flavor to this soup
CHICKPEA – I am using canned chickpeas for this recipe.
DICED TOMATOES – fresh or canned tomatoes
TOMATO PASTE – adds a nice thick texture to the soup, without any added thickening agent.
BROTH – low sodium broth adds an additional layer of flavor. Low sodium broth helps control the sodium intake. You can also use a bouillon, mix it with water as per package instructions and use it.
HERBS (optional) – I like to use bay leaf to add some more depth and flavor to this soup.
SPICES – ground cumin, ground coriander, turmeric, ground cinnamon, cayenne pepper, paprika, gives a nice balance of flavors to the soup.
SPINACH – leafy green vegetable makes it so much nutritious. You can add kale, spinach or any other leafy vegetable of your choice. Cook the greens accordingly, as some take little longer to cook than others.
CILANTRO – adds a nice refreshing flavor and color to the soup
LEMON – fresh lemon juice gives soup a nice tangy flavor. Add as per taste.
HOW TO MAKE MOROCCAN CHICKPEA TOMATO SOUP
Hearty, healthy Moroccan Chickpea Tomato soup can be made in under 30 minutes time in your Instant Pot. You can make the same recipe on stove top as well.
INSTANT POT MOROCCAN CHICKPEA TOMATO SOUP
- Turn ON SAUTE (more). When it displays “HOT”, add oil.
- Add onion, garlic, ginger, carrots, celery, and bay leaf. Saute for 1-2 minutes.
- Add chickpeas, diced tomatoes, tomato paste. Add dry spices – cumin, coriander, turmeric, cayenne, paprika, and cinnamon. Salt and pepper, to taste. Saute for 1-2 minutes.
- Add broth, deglaze the pot. Close the lid, vent sealed.
- Turn ON MANUAL / PRESSURE COOK (high) for 15 minutes. Let pressure release naturally, around 10 minutes.
- Open the lid. Turn ON SAUTE (more).
- Add spinach and cook for 1-2 minutes. Turn OFF SAUTE.
- Garnish with some fresh cilantro and some lemon wedges.
- Moroccan Chickpea Tomato Soup is ready to devoured. Enjoy!!
STOVE TOP MOROCCAN CHICKPEA TOMATO SOUP
In a dutch oven or a soup pot, follow the same recipe as discussed. Bring the mixture to a boil, reduce the heat to medium, cover and simmer for 25-30 minutes or until chickpea are soft and tender. Rest of the recipe is same as Instant Pot.
FAQ ABOUT MOROCCAN CHICKPEA TOMATO SOUP
WHAT TO SERVE WITH SOUP
You can serve some crusty bread, drizzle with some olive oil. I like to toast my bread in a skillet, drizzle some olive oil and have it as a dipping for the soup. It tastes amazing.
Sometimes I also like to serve some plain quinoa, along with it. Makes a great accompaniment.
VARIATIONS TO THIS SOUP
Spices make a whole lot of difference in the outcome of this soup. One of the main ingredient is the cinnamon. Cinnamon adds a nice sweet flavor to this soup, which is one of the spices used in Mediterranean Cuisine.
I sometimes add garam masala instead of cinnamon for an Indian flavored Chickpea soup. Garam masala is a blend of whole spices, dry roasted and made into powder foam. The warmth of this spice adds such a depth of flavors into this Chickpea soup. Do give it a try and let me know how you like this Indian style Chickpea soup.
This soup recipe is quite versatile. You can adjust the consistency of this soup by adding broth as per your liking. Reduce the amount of broth for more thicker consistency. For more soupy consistency, simply add some more broth.
This recipe can be also be used to make a Moroccan Chickpea Stew. Simple reduce the amount of broth to around 2 cups. Also, I like to add some potatoes to my stew. You can adjust the consistency as per your liking by adding more or less broth. Once the soup is cooked, mash few chickpeas using a handheld blender or potato masher, for more thicker stew like consistency.
HOW TO STORE SOUP
Soup stay good for 3-5 days in the refrigerator. Once at room temperature, store it in an airtight container.
Soup can be frozen for couple of months. Divide it into smaller portions, and store it into freezer safe containers. Defrost overnight in fridge, or in a microwave. Reheat and serve.
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SOME MORE SOUP RECIPES FROM BLOG!!
SOME MORE RECIPES FROM BLOG!!
MARINARA SAUCE WITH FRESH TOMATOES
SALT POTATOES [SYRACUSE, NEW YORK STYLE]
HOMEMADE KETCHUP – MADE WITH FRESH TOMATOES
INSTANT POT CILANTRO LIME RICE
Moroccan Chickpea Tomato Soup
Ingredients
- 1 tbsp oil
- 1 small yellow onion, diced
- 1 medium carrot, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 1 inch ginger, chopped
- 4 cups VEGETABLE BROTH
- 2 15 oz cans CHICKPEA (garbanzo beans), rinsed and drained
- 1 15 oz can DICED TOMATOES or 2-3 medium fresh tomatoes, chopped
- 2 tbsp TOMATO PASTE
- 1 fresh or dry BAY LEAVES, optional
- 1 tsp GROUND CUMIN
- 2 tsp GROUND CORIANDER
- 1/4 tsp TURMERIC
- 1/2 tsp GROUND CINNAMON, as per taste
- 1/8 tsp CAYENNE PEPPER, as per taste
- 1 tsp PAPRIKA
- 3 cups baby spinach, roughly chopped
- salt and black pepper, to taste
For Garnish:
- Handful of fresh cilantro, chopped
- Fresh lemon wedges
Instructions
INSTANT POT MOROCCAN CHICKPEA TOMATO SOUP
- Turn ON SAUTE (more). When it displays “HOT”, add oil.
- Add onion, garlic, ginger, carrots, celery, and bay leaf. Saute for 1-2 minutes.
- Add chickpeas, diced tomatoes, tomato paste. Add dry spices – cumin, coriander, turmeric, cayenne, paprika, and cinnamon. Salt and pepper, to taste. Saute for 1-2 minutes.
- Add broth, deglaze the pot. Close the lid, vent sealed.
- Turn ON MANUAL / PRESSURE COOK (high) for 10 minutes. Let pressure release naturally, around 10 minutes.
- Open the lid. Turn ON SAUTE (more).
- Add spinach and cook for 1-2 minutes. Turn OFF SAUTE.
- Garnish with some fresh cilantro and some lemon wedges.
- Moroccan Chickpea Tomato Soup is ready to devoured. Enjoy!!
STOVE TOP MOROCCAN CHICKPEA TOMATO SOUP
- In a dutch oven or a soup pot, follow the same recipe as discussed. Bring the mixture to a boil, reduce the heat to medium, cover and simmer for 25-30 minutes or until chickpea are soft and tender. Rest of the recipe is same as Instant Pot.
Notes
