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    You are in: Home / Recipes / Moroccan Chickpea Soup Recipe
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    Moroccan Chickpea Soup

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on September 12, 2008

      I absolutely loved this soup! I didn't add harissa but rather some dashes of tabasco sauce into my own bowl and I thought the kick it added was wonderful as well as the lemon juice. I also put in 2 tablespoons of olive oil to add body to the soup a little ground coriander as I can't get fresh. Unfortunately my hubby and kids didn't like it at all (they are not fans of Moroccan cuisine) so I will have to give it 4 stars overall. Thanks for the recipe.

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    • on February 02, 2011

      When I first reviewed this recipe back in 2005, I pureed the whole potful. This time I didn't puree any of it (yet) I used dried chickpeas, homemade vegetable stock and water in equal amounts. No harissa or cayenne--but a bit of a spice mix of UmmBinat's that just smelled right for this soup. I ate a bowl of it last night--with a squeeze of lemon juice and a sprinkling of freshly chopped cilantro and a nice hit of Sriracha. It was really delicious and it just tasted so healthy. I have portion sized containers in the freezer now-I'll try pureeing a small amount of the chickpeas when I have it next. I would note that if you use dried chickpeas and all water or homemade stock, you'll need to add more salt, as the canned chickpeas have a fair amount of sodium.

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    • on August 18, 2010

      4 1/2 stars good. I used Betty Crocker homemade chicken stock, the cayenne in a lesser amount per preference, canned chickpeas and yellow potato as that is what I had on hand. Made for Ramadan Tag 2010.

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    • on May 12, 2010

      Really delicious. I used a Yukon Gold potato and skipped the tomato paste for personal taste and subbed Ras elHanout for the harissa (because I didn't have any). The end result was that I got a lovely golden soup that is a pure pleasure. I made a 2 serving amount and I'm sure that I have enough soup for 6! YAY, leftovers to meld and be even better tomorrow. Oh yes, and I used veggie stock.

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    • on January 28, 2009

      wonderful

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    • on January 07, 2008

      This WAS a simple recipe, once I remembered to soak the beans. I didn't have harissa; I used cayenne and a dash of tabasco. I especially liked the fact that no oil is needed. One note, though: there is no way this makes four servings! It's more like 10 or even 12. LOTS of soup.

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    • on June 26, 2007

      I've made this soup a few times now and it is absolutely delicious and super easy! I don't add the harissa (not on hand) and it's delicious and filling anyways. Every time I've made it...I get a ton of compliments! Thanks Cookgirl.

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    • on October 03, 2005

      Cookgirl we thoroughly enjoyed every drop of this wonderful soup. I plan on making it again in a weeks time or so. A well deserved 5 ***** :)

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    • on March 30, 2005

      I love chickpeas and had to try this soup - it really has a well-balanced blend of flavors. The only major change for me was that I didn't puree a portion of the soup; I'm not a puree-er, I like brothy soups and relatively whole food. I used vegetable broth and canned chickpeas, and happily used the optional lemon juice; it really adds soooo much to the soup and you don't have to add any salt. But my favorite part of the whole soup is the insanely yellow potatoes (from the saffron & turmeric)! Thanks for posting this quick, easy and healthy recipe CG!

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    Moroccan Chickpea Soup. Recipe by Boo L

    Moroccan Chickpea Soup

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    Nutritional Facts for Moroccan Chickpea Soup

    Serving Size: 1 (788 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.3
     
    Calories from Fat 32
    51%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 102.6 mg
    4%
    Total Carbohydrate 66.7 g
    22%
    Dietary Fiber 13.5 g
    54%
    Sugars 10.7 g
    42%
    Protein 14.1 g
    28%
    Detailed Nutrition Values About Nutrition Info
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