Moroccan Chick Pea Soup Recipe

Filed in Real Food by on January 28, 2016 2 Comments

Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.

Moroccan soup

We wrap up National Soup Month with this unusual soup full of Middle Eastern and North African flavors. Serve it with flat breads for a hearty winter dinner.

Moroccan Chick Pea Soup Recipe
Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.
Cuisine: Mediterranean
Recipe type: Soup
Serves: 4 servings
Prep time: 
Cook time: 
Total time: 
  • 2 Tbsp olive oil
  • ½ leek, chopped
  • 1 stock celery, chopped
  • 2 large carrots, chopped
  • ½ tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 1 large zucchini, halved lengthwise and sliced
  • 1 14oz can diced tomatoes
  • 6 cups vegetable broth
  • 1 cup cooked chick peas
  • ¼ cup red lentils
  • ½ cup Israeli cous cous
  • chopped fresh cilantro or Italian parsley (optional)
  1. Heat oil in a large saucepan or Dutch oven. Add leeks, celery, and carrots and cook for 5 minutes or until leeks are tender.
  2. Add spices and stir to coat the vegetables.
  3. Add zucchini, broth, chick peas, and lentils to pot. Bring to a boil.
  4. Reduce heat slightly. Stir in cous cous.
  5. Simmer for 20 minutes or until lentils and cous cous are tender, stirring occasionally and adding more broth if necessary to prevent sticking.
  6. Serve topped with chopped cilantro or parsley if desired.


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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

Comments (2)

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  1. Mia says:

    Can any of these soups be “canned”?

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