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Authentic Moroccan Chickpea Soup Recipe Straight from a Marrakech Kitchen. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Authentic Moroccan Chickpea Soup Recipe

This authentic Moroccan chickpea soup recipe is one of our favourite chickpea soup recipes. It makes a warming, hearty bowl of soup that's a meal in itself – particularly when served with some oven-fresh flatbread. I learnt to make this chickpea soup in a Marrakech kitchen over ten years ago and haven't tweaked a thing since. It's that good.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Moroccan
Servings: 2 people
Calories: 477kcal
Author: Terence Carter


  • 1 tbsp olive oil
  • 50 g onion chopped
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli flakes
  • 600 ml chicken stock
  • 400 g can peeled tomatoes
  • 400 g can chickpeas drained & rinsed
  • ½ whole lemon zest and juice
  • 1 handful coriander leaves
  • 1 piece flatbread cut into triangles, to serve
  • 1 tbsp plain yoghurt optional, to serve


  • Heat the oil in a large saucepan, then fry the onions until translucent and softened, stirring frequently. Add a pinch of salt. Tip in the cumin and fry for another minute.
  • In another saucepan over medium heat, cook the tomatoes until the juice has cooked off and the remaining sauce is very thick in consistency. Add to the other saucepan.
  • Add the stock and chickpeas and cook until the soup has reduced and has quite a thick consistency. Add the chilli flakes and the lemon juice. Season to taste.
  • When ready, serve the soup and top with a sprinkling of lemon zest, coriander and paprika.
  • Serve with flatbread, slices of lemon and the yoghurt.


Calories: 477kcal | Carbohydrates: 65g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1406mg | Potassium: 1173mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1146IU | Vitamin C: 35mg | Calcium: 202mg | Iron: 7mg