Dinner

Moroccan Chickpea Soup Recipe

Name: Moroccan Chickpea Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 red chilli, deseeded and roughly chopped; 1 tbsp grated fresh ginger; 1 tsp cumin; 1 tsp ras-el-hanout; ¼ tsp cinnamon; 200g roasted red peppers, from a jar; 2 x 400g cans chopped tomato; 400ml vegetable stock; 400g can chickpeas, drained and rinsed; 2 preserved lemons, rind chopped (discard the pulp and seeds); 1 tbsp clear honey; 50g wholewheat couscous

ByJack Voss November 27, 2025November 27, 2025

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Introduction

This Moroccan chickpea soup is a flavorful and comforting dish packed with warm spices and hearty ingredients. It combines roasted red peppers, preserved lemons, and a touch of honey for a unique twist that’s perfect for any season.

A white bowl filled with a rich brown soup, topped with golden chickpeas on the lower side, a light tan grainy topping on the upper left, and thin slices of yellow pickled ginger in the middle. A spoon with a white handle is inside the bowl, resting on the right edge. Next to the bowl on a white marbled surface, there is a small clear glass jar with golden honey and a white spoon beside it. A small white bowl filled with extra yellow pickled ginger slices sits to the right of the jar. A soft light green cloth is placed partially under the tray holding the bowls and jar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and roughly chopped
1 tbsp grated fresh ginger
1 tsp cumin
1 tsp ras-el-hanout
¼ tsp cinnamon
200g roasted red peppers, from a jar
2 x 400g cans chopped tomato
400ml vegetable stock
400g can chickpeas, drained and rinsed
2 preserved lemons, rind chopped (discard the pulp and seeds)
1 tbsp clear honey
50g wholewheat couscous

Instructions

Step 1: Heat the olive oil in a large lidded pan over medium heat. Add the chopped onion and crushed garlic, cover with the lid, and cook for 5 minutes, stirring halfway through.
Step 2: Stir in the chopped red chilli, grated ginger, cumin, ras-el-hanout, and cinnamon. Cook for 1 minute to release the spices’ aromas.
Step 3: Add the roasted red peppers, chopped tomatoes, and vegetable stock to the pan. Bring the mixture to a boil, then reduce to a simmer. Cover with the lid and cook for 10 minutes.
Step 4: Use a stick blender or food processor to blitz the soup until smooth. Return the soup to the pan, adding more liquid if you prefer a thinner consistency.
Step 5: Stir in the chickpeas, chopped preserved lemon rind, clear honey, and season to taste with salt and pepper.
Step 6: If serving immediately, add the wholewheat couscous and heat through for 5 minutes. If preparing ahead, wait to add the couscous until just before reheating.

Tips & Variations

For extra heat, add a spoonful of harissa paste while cooking the spices.
Curry lovers can substitute cumin with 1 tsp garam masala for a different flavor profile.
For a heartier version, fry 4 sliced chorizo sausages along with the onions and garlic at the start.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add the couscous just before warming to keep its texture intact. You can reheat gently on the stove or in the microwave until hot throughout.

How to Serve

A white bowl filled with a thick, dark reddish-brown soup that has a smooth texture, topped on one side with a heap of small pale beige chickpeas, on another side with a round pile of fine light beige grains, and in the center with thinly sliced pieces of pale yellow ginger. A silver spoon is resting inside the bowl. Next to the bowl, there is a small glass jar filled with golden honey and a tiny white spoon resting beside it on a white lace cloth. A small white bowl contains several light yellow pickled ginger slices. All items are set on a soft pale blue cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

Preserved lemons have a distinctive salty, tangy flavor that fresh lemons can’t fully replicate. If you can’t find preserved lemons, try substituting with finely grated lemon zest and a small pinch of salt, but the flavor will be milder.

Is this soup suitable for vegan diets?

Yes, this soup is vegan as written, using vegetable stock and honey as a sweetener. To make it fully vegan, you can substitute the honey with maple syrup or agave nectar.