Could this healthy chickpea soup be any easier to make? I don’t think so…

The addition of Moroccan spices and leafy greens turns a basic chickpea soup into a flavorful bowl full of goodness. You probably have most, if not all, of the ingredients in your kitchen cupboard already. It takes almost no time to get the soup to the final simmering stage, at which point you can take a few minutes to catch your breath after a busy day.

Feel free to modify the spices to suit your tastes of the day, or to use what you have available. I recently made a Moroccan tagine dish that called for a tagine-spice blend. I had a little of the blend left over and used it in the soup – it worked perfectly.

The flavors definitely meld better when all cooked together in the pot. However, that doesn’t always work out if the diners don’t enjoy the same level of spiciness. Luckily, this is an easy problem to fix. Each person can jazz up the soup as much as they want by sprinkling extra cayenne, paprika, cumin, etc., into their individual bowl. I run into this issue a lot; my preference is for mildly spiced foods whereas my husband’s is for the spiciest possible! This soup works for us both.

The image shows spices in jars, similar to those used in this recipe on

The original recipe calls for baby spinach. However, I’ve used chard, kale, collard greens, and even a mix of several if that’s what I have on hand. If you use anything but spinach, rip out the spine of each leaf and then either roughly tear or cut the leaf into pieces approximately 2″ x 1/2″. (Rather than discard the spines, you can either use them in a day or two or freeze them for future use, such as in a vegetable stock or soup.) You might need to add a few minutes to the cooking time if you use kale or collard greens, but no more than four or five. Let the taste and texture guide you.

This chickpea soup is a bit of a chameleon. It’s just as good velvety smooth as it is when left with a few chunks (my preference). It makes for a very satisfying dinner when served with a crispy salad. For an extra indulgence, try drizzling some plain yoghurt on top or floating a dollop of goat cheese. Yummy!

Yields Serves 6

Serves 2 cups


Moroccan-spiced chickpea soup with greens | Foodie Friday

A delicious healthy soup that is so easy to make...

10 minPrep Time

45 minCook Time

55 minTotal Time

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Recipe Image


  • 2 tbls coconut oil or broth for sauteing onion
  • 1 large onion, diced
  • 8 cloves garlic, pressed
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional; modify to suit tastes)
  • 1 heaping tsp paprika (sweet or smoked, your choice)
  • 3 x 15 ox cans chickpeas, rinsed and drained
  • 1 x 14.5 oz can tomatoes (crushed, diced, or chopped; chop if using whole tomatoes)
  • 5 oz baby spinach or other leafy greens, chopped up
  • 1 qt vegetable broth
  • Salt and pepper


  1. Heat coconut oil or broth in a large pot over medium-high heat.
  2. Add onion and garlic and cook until the onions begin to turn translucent; lower heat if browning starts to occur.
  3. Add all the spices and saute for a minute or so.
  4. Add tomatoes, chickpeas, and broth. The chickpeas should be only just covered with liquid. If the level is shy, add water as needed.
  5. Season with a couple pinches of salt and a few grinds of pepper and stir well.
  6. Over high heat, bring to a boil, then reduce heat and simmer for 45 minutes.
  7. Remove from heat and use a stick blender, regular blender, or food processor to whiz the soup until it's as smooth or chunky as you want it, optional.
  8. Stir in the spinach and heat through until wilted, just a couple of minutes. Add a bit more time if using a tougher green such as kale or collard greens.
  9. Season again to taste with salt and pepper.
  10. Serve lightly drizzled with soy yoghurt or topped with a little goat cheese if desired.


The recipe calls for the soup to be whizzed up to make it smoother. If you don't have a suitable appliance, you can use a fork to smash as many of the chickpeas as you want. You probably won't be able to get the soup completely smooth, but you can certainly smooth out the full chickpeas.


You can totally control the amount of spice in this recipe and use just as much or as little as you like; you’ll still get goodness from it.

If you plan to reheat the soup for a couple of dinners, split the soup into two batches and add the greens to each batch just before serving. If the greens get over-cooked during multiple reheatings, they will become limp and tasteless (or worse, bitter).

What’s good about this recipe

The chickpeas are a great source of protein and fiber.

The tomatoes provide the antioxidant lycopene as well as vitamins A and C.

The spices and leafy greens have anti-inflammatory and antioxidant properties, as well as vitamins, minerals, and calcium.

The image shows the nutrition label for Moroccan spiced chickpea soup, as described in this recipe on

Nutrition label for Moroccan-spiced chickpea soup


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