Moroccan Chickpea Soup

photo by Maito photo by Maito
photo by Maito
Ready In:




  • In 4-5 quart saucepan, heat oil.
  • Add carrots, garlic, and onion; cook until tender.
  • Set aside.
  • Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
  • Stir pureed mixture into saucepan.
  • Add remaining ingredients including vegetable stock.
  • Cover and cook for 5 minutes to heat through.
  • Top with garnish if desired.
  • •VARIATIONS: Substitute olive oil for safflower oil.

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  1. Your Gourmet Girlfriend
    I did this exactly as written. Superb! I garnished it w/ fresh parsley and coarsly chopped sesame crackers. Thanks for finding this recipe and posting it :O)
  2. Maito
    This was a great soup! I fused a few things from your very similar Recipe #30581 - adding potatoes, ground coriander and a little less tahini (3 or 4 tablespoons). I did not puree this, added half of the pepper, and a generous amount of parsley to top it. I was surprised that the tahini tasted very similar to the soups I have made using peanut butter, which I really like. Thanks for this different spin on a soup, we really enjoyed it!
  3. cUte Kitty pUnk
    The first time I made this - I only rated it a 3. But it was good enough to try again. The second time I grated the carrots with the little holes on my grater and I doubled up the cayenne pepper. 2nd time I didn't have tahini so I used peanut butter - 2nd time I also just used about 2 cups of prepared hummus in place of the chickpeas and 1 cup vegetable stock. Delicious! With these changes this is my 2nd favorite new soup to make... my first is African peanut soup - very similar - but very different. Thank you Sackville.
  4. oloschiavo
    Yummy! I'd give it more stars if I could. I thought that the five minute cooking time was a typo... boy, was I wrong. And how something that only takes five minutes to cook can taste this good, I don't know. I served it up with some fresh Moroccan flat bread (naan in disguise) and a Moroccan avocado salad (glorified guacamole), talk about eating in style!! Thanks so much, Sackville, for another great recipe.
  5. luv2cook05
    This was delicious! Very gourmet taste, hearty and flavorful. The preperation time takes longer than actually cooking it. I recommend that you have and use a food processor to reduce the steps(learned the hard way). Otherwise, its an excellent recipe and I wouldn't add or subtract anything, however I did double the recipe for more guests and only had chicken stock. Tastes like you have been cooking for hours. Very good for dinner with the morrocan style rice.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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