Moroccan Chickpea and Lemon Soup Recipe

Introduction

Warm, comforting, and packed with vibrant flavors, this Moroccan Chickpea and Lemon Soup is a hearty dish that’s perfect for any time of year. Featuring protein-rich chickpeas, aromatic spices, and the zesty brightness of fresh lemon, it’s a nutritious and satisfying meal that’s easy to prepare. Serve it as a starter or enjoy it as a main dish with some crusty bread or warm pita.

Ingredients (Quantities)

For the Soup:

Olive oil: 2 tablespoons
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Carrots: 2, diced
Celery: 2 stalks, diced
Chickpeas: 2 cans (15 oz each), drained and rinsed (or 3 cups cooked chickpeas)
Tomatoes: 1 can (14 oz) diced or crushed
Vegetable broth: 6 cups
Cumin: 1 teaspoon
Ground coriander: 1 teaspoon
Paprika: 1 teaspoon
Ground cinnamon: 1/4 teaspoon
Turmeric: 1/2 teaspoon
Salt: 1 teaspoon (adjust to taste)
Black pepper: 1/2 teaspoon

For Garnish:

Lemon juice: 1–2 tablespoons (freshly squeezed)
Fresh cilantro or parsley: 1/4 cup, chopped
Lemon wedges: For serving

Optional Ingredients

Red lentils: 1/2 cup, for extra thickness and protein
Harissa paste: 1–2 teaspoons, for a spicy kick
Spinach or kale: 2 cups, chopped, added in the last 5 minutes of cooking
Ras el Hanout: 1/2 teaspoon, for an authentic Moroccan spice blend

Instructions

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Add the spices: Stir in cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1 minute to toast the spices.
Combine the main ingredients: Add the chickpeas, tomatoes, and vegetable broth. Stir to combine.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, allowing the flavors to meld.
Adjust seasoning: Stir in the lemon juice and adjust the salt and pepper to taste. For a thicker consistency, mash some of the chickpeas with the back of a spoon or blend a portion of the soup.
Garnish and serve: Ladle the soup into bowls and top with fresh cilantro or parsley. Serve with lemon wedges on the side.

Tips for Success

For a richer flavor, use homemade vegetable broth.
If using dried chickpeas, soak them overnight and cook until tender before adding to the soup.
Adding the lemon juice at the end preserves its bright, zesty flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.