Moroccan Chickpea Soup


A lightly spiced soup that can be vegetarian by swapping the stock.

Sundried tomatoes are not traditional but I think the add a stronger flavour than passata or sieved tomatoes.


3 tomatoes, cut into quarters

10 sundried tomato halves and 2 tablespoons of their oil

4 cloves garlic

150 mls water

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne

A pinch of saffron

3 x 420g tins chickpeas, drained and rinsed

1litre chicken or vegetable stock

zest of 1/2 a lemon

parsley to garnish


Process the tomatoes, garlic and water and oil, I use a stick blender.

Heat your soup pan over medium heat and add the tomato paste, cook for 30mins until thick and darker in colour.

Add the spices and cook for 1 minute.

Add the chickpeas and cook for 5 mins.

Finally, add the stock and lemon zest, bring up to a simmer and simmer gently for 20 mins.

13 thoughts on “Moroccan Chickpea Soup”

  1. What a simple, delicious-sounding recipe, especially for this time of year. I’ve never used sundried tomatoes in soup – a great idea!

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