Moroccan tomato & chickpea soup with couscous

Moroccan tomato & chickpea soup with couscous

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(24 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal265
  • fat10.4g
  • saturates1.4g
  • carbs33g
  • sugars9.9g
  • fibre6g
  • protein7.3g
  • salt1.2g
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  • 75g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750ml low-sodium hot vegetable stock
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot, chopped into small cubes



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic cloves, crushed
  • half a finger of ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 tbsp ras-el-hanout
  • 1 tbsp harissa paste, plus extra to serve
  • 400g tin chopped tomato
  • 400g tin chickpea
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • roughly chopped coriander, to serve


  1. Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.

  2. Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.

  3. Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

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Comments, questions and tips

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20th Jan, 2016
I found this in the GoodFood pressure cooker Fav book. I make the couscous in the bowl on its own. Heat the rest of the oil in the pressure cooker and cook the onion and carrot for 5-10 mins, sometimes I add celery. Then add the ginger, garlic,harissa and ras-el-hanout and cook for another min or so. Pour in the tomatoes, chick peas and remaining stock, stir and season then bring to LOW pressure for about 20 mins or on HIGH for 10. Remove the lid and then pour over the lemon juice, fluff the couscous and add to the stew as I think its more of a stew than a soup. Serve with crusty bread. Yum!
14th Jan, 2015
This was absolutely delicious . I added a stick of celery finely chopped with the onion . I didn't have chickpeas so used a tin of Mexican style beans which I had in ( asda ). For the couscous I used Ainsley Harriots sundried tomato and garlic and I sprinkled some fresh curly leaf parsley on top . This was so tasty I went back to the pot for more and more. Will be a favourite for sure. Enjoy :)
30th Oct, 2014
This is so tasty! I only use 1 tbsp of ras el hanout and 1 tbsp of oil, none in the couscous - to make it lower fat. I've also made it with a handful of red lentils thrown in and no chickpeas or couscous. I blended half and left half chunky. It was declared my best soup this season.
14th Aug, 2013
This is an absolutely fantastic soup! I had some ras-el-hanout in the cupboard and make my own harissa paste. It even inspired me to make my own ras for future soups!! Brilliant, tasty recipe..and I added some spinach because it was sitting in the fridge doing nothing!!
om aya
25th Jun, 2013
think there's a typo - tbs should be tsp!
16th Mar, 2013
Just made this for lunch with a few changes to what I had in, so tagine paste instead of Harissa and made up my own ras el hanout. Very tasty though will get the Harissa next time as like a bit more spice. I also blended it before adding the couscous.
5th Jan, 2013
Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!
5th Jan, 2013
Made this fab soup again tonight. I had some leftover red bell peppers and chestnut mushrooms, so I just put them in, too. Also doubled the amount of chickpeas and tomatoes. Sooo yummie! Will freeze the remains. :) One of my favourite recipes here! Thanks!
28th Nov, 2012
Lovely authentic tasting soup!!
24th Oct, 2012
This is an absolutely delicious soup! Let it cook a bit longer to reduce it a bit more. Maybe a little less stock would do instead. Tried it without and with some natural yoghurt - both is lovely! I'm not a big eater but I'd say the amount is for two rather than four portions.


Emily Gamblen's picture
Emily Gamblen
8th Oct, 2019
Can the soup part of this recipe be frozen?
goodfoodteam's picture
8th Oct, 2019
Thanks for your question. Yes, this soup is suitable for freezing. Simply defrost and then reheat on the hob. Top with the couscous and herbs before serving.
om aya
25th Jun, 2013
think the recipe is meant to be a TSP, NOT TBSP of harrissa and ras el hanout - I like hot food - but that was seriously unpleasant - will make it again with tsps - not tbsps - and i'm sure it'll be lush!
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