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Moroccan Chickpea Soup (In A Soup Maker)

This Moroccan chickpea soup is a deliciously simple recipe with the perfect blend of chickpeas, tomatoes and spices. It is a rich and satisfying soup, perfect for those colder months.

How To Make Moroccan Chickpea Soup

It’s quick and easy to make in a soup maker, I’ve made this version in both a Morphy Richards Soup Maker, as well as more lately, a Ninja Soup Maker. Once you have prepared the ingredients, it’s as simple as adding them to the soup maker jug and pressing the smooth setting.

If you don’t own a soup maker, it can be made in a pot on the stove too.

What You Need:

Chickpeas

You’ll need one standard tin of chickpeas (around 400g). Drain and rinse them before adding.

Chopped Tomatoes

One tin of chopped tomatoes adds richness and helps bring all the spices together.

Onion, Carrot & Celery

This trio adds a great base of flavour. Chop them small so they blend easily in the soup maker. If your machine has a sauté function, lightly cooking them first will enhance the taste.

Garlic

Two cloves for depth – crushed or finely chopped. I used frozen chopped garlic for simplicity.

Spices

This is where the Moroccan flavour really comes through. I used:

  • ½ tsp ground cumin
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ tsp cayenne pepper (adjust to taste if you prefer less heat)

Feel free to add a little turmeric or ginger for extra warmth.

Vegetable Stock

I used a vegetable stock pot but you can use a cube or your own made up vegetable stock.

Fresh Mint (Optional)

A sprinkle of chopped fresh mint on top just before serving gives the soup a lovely fresh finish.

Making It In A Soup Maker

If you have a sauté function on your soup maker you can use this to gently cook the onions, garlic, celery and carrots in a little oil. If you don’t have this function on your soup maker then it is an optional step – you can either follow this step in a pan on the stove, or skip it entirely and jump to step 2.

Add the remaining ingredients to the soup maker. 

Depending on which model you have, you might need to adjust amounts slightly, just make sure you don’t go over the MAX line. Give everything a good stir, pop the lid on and select the smooth setting.

Once the soup cycle has finished you can garnish it with some chopped mint leaves if you wish. It tastes great with some warm chunky bread!

I hope you enjoy this soup! Let me know in the comments if you make it, I’d love to hear from you.

More Chickpea Soup Recipes

Are you looking for some more chickpea soup recipes for your soup maker? Check out these for inspiration:

Moroccan Chickpea Soup

By Liana Green
Deliciously rich and warming Moroccan Chickpea Soup. Perfect to enjoy all year long.
4.54 from 58 votes
Course Soup Maker Recipes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 33 minutes
Servings 4
Calories 109 kcal

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.

Ingredients
  

  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 medium carrot chopped
  • 1 celery stalk chopped
  • 1 tin chickpeas 400g (rinsed and drained)
  • 1 tin chopped tomatoes 400g
  • 1/2 tsp each ground cumin cinnamon, paprika and Cayenne pepper
  • 800 ml vegetable stock or up to the MAX line
  • Fresh mint leaves chopped (optional for garnish)

Instructions
 

  • Optional Step
    Heat a little oil in your soup maker (if it has a saute function) and add the onion, garlic and celery, saute for 5 minutes, or for the program length on your soup maker.
  • Add the remaining ingredients to your soup maker, taking care not to go over the MAX line.
  • Give everything a good stir.
  • Put the lid on and set off on the smooth setting.
  • Garnish with chopped mint leaves (optional).

Video

Notes

You may need to adjust amounts according to your soup maker capacity levels.

Nutrition

Serving: 1Calories: 109kcalCarbohydrates: 20gProtein: 5gFat: 2gPolyunsaturated Fat: 1gSodium: 586mgFiber: 5gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an estimate.

Like this recipe?Let us know how it was!
4.54 from 58 votes (58 ratings without comment)
Recipe Rating




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Debbie

Saturday 25th of January 2025

You have said the smooth setting which is perfect.

Ger

Friday 26th of January 2024

This is the first soup I made with my new soup maker - I used a leek instead of an onion and slightly more carrot and celery than in the recipe . I used Dr Coyโ€™s organic bouillon for stock. Delicious.Thank you !

David

Sunday 7th of February 2021

Iโ€™ve made this soup both ways ie chunky and smooth as it stateโ€™s chunky in the book and smooth on here I honestly think they are both great depending on taste also 50ml less stock on here compared to the book which brings it up to max line

Karen Ager

Friday 6th of November 2020

Made this today, perfect! Thank you

Liana Green

Saturday 7th of November 2020

Thanks for your comment Karen, I'm happy to hear you enjoyed the soup!

Mike Robinson

Wednesday 1st of April 2020

I'm going to contradict myself now and y you were right first time (sorry). I think this soup should be cooked on chunky then, at the end, use the blender for about 20 seconds. This seems to produce that great texture that makes this soup so special. Apologies for the misinformation. Keep up the great soups! Mike

Liana Green

Wednesday 1st of April 2020

Hi Mike - ah, no need to apologise - there is no right or wrong way to cook this soup, the best way is the way you like best :)