Moroccan chickpea soup

Moroccan chickpea soup

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level



Serves 4

This low-fat soup is packed with storecupboard pulses, healthy grains and North African spice- use cumin, ras el hanout, ginger and cinnamon

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and roughly chopped
  • 1 tbsp grated fresh ginger
  • 1 tsp cumin
  • 1 tsp ras-el-hanout
  • ¼ tsp cinnamon
  • 200g roasted red peppers, from a jar
  • 2 x 400g cans chopped tomato
  • 400ml vegetable stock
  • 400g can chickpeas, drained and rinsed
  • 2 preserved lemons, rind chopped (discard the pulp and seeds)
  • 1 tbsp clear honey
  • 50g wholewheat couscous

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins.
  2. Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating).

Recipe from Good Food magazine, September 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
SMaltball's picture

Just made this as a relatively quick lunch. Well worth the wait, i only put one preserved lemon in (was worried as i'd preserved them myself and not used them before) the soup has a lovely warming flavour and the lemons cut this without being overpowering.

I used giant wholewheat couscous which took a little longer to cook than 5mins. Will definitely be making it again though. Another bonus, its really filling!

sllyst's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely loved this recipe so has everyone who'as tried it. Packed with flavour, nice and filling and really healthy too, can't recommend it enough.

Lemonyginger's picture

Really like this recipe, easy to cook, fast and has a real depth of flavour. I haven't added the couscous just because I think it's a filling enough lunch without.

On top of that it's v WeightWatchers pro-point friendly - 4pp per serving without cous cous, 5 with. Win win.