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Moroccan Chickpea Soup


The bulk of the flavour in this soup comes from the ras el hanout – a Moroccan spice blend containing many different spices and having many variations.

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  • 1/4 cup (50 mL) olive oil
  • 2 cups (500 mL) chopped onions
  • 6 cloves garlic, bruised and chopped
  • 2 tbsp (25 mL) Ras el Hanout (click for recipe)
  • 4 cups (1 L) vegetable broth
  • 3 cans (19 oz/540 mL each) chickpeas, rinsed and drained
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 tsp (5 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) freshly ground pepper
  • 3 cups (750 mL) baby spinach
  • Olive oil, optional


Adapted from


Step 1

Heat 1/4 cup (50 mL) oil in a Dutch oven over medium heat. Add onions and garlic; saute until onions are softened, about 5 minutes. Add 2 tbsp (25 mL) Ras el Hanout and cook, stirring frequently, for 5 minutes. Stir in next 6 ingredients (broth through pepper). Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat. Using a hand blender, partially puree chickpeas. Alternatively, mash with a potato masher. May be prepared to this point and refrigerated for up to 24 hours.

Bring to a boil before proceeding. Reduce heat to low and add spinach; cook, stirring, for 1 – 2 minutes or until spinach wilts. Serve drizzled with additional oil. Serves 6 - 8.

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