This Moroccan chickpea and lentil soup is hearty, spicy, and full of warm, comforting flavors. Made with simple pantry ingredients, this vegan soup is packed with protein, fiber, and aromatic spices that make every spoonful deliciously satisfying. It’s budget-friendly and ideal for meal prep. Serve it with crusty bread or a sprinkle of fresh herbs for a satisfying, plant-based meal that warms you from the inside out.
Both chickpeas and lentils add substance and texture, making this soup naturally protein-rich and filling. Red lentils work best for a soft, comforting consistency, while canned chickpeas keep it quick and easy. If you wish, feel free to add a handful of spinach or kale for an extra pop of color and nutrients.
If you are thinking a Moroccan soup might need some unusual and hard-to-get ingredients, do not worry! This recipe needs only pretty common ingredients, with turmeric and harissa being perhaps the most exotic, but which can nowadays be found nearly everywhere. All this to say, most likely you already have everything you need!
Harissa is a bold, aromatic chili paste that originates from North Africa, especially Tunisia and Morocco. It’s made from a blend of roasted red peppers, hot chilies, garlic, olive oil, and spices like cumin, coriander, and caraway. The result is a rich, smoky, and slightly tangy paste that adds depth and heat to any dish. It pairs beautifully with ingredients like chickpeas, lentils, and couscous, giving simple dishes a smoky warmth.
One last thing: the Moroccan chickpea and lentil soup is very hearty! It makes you full quickly, so don’t be too generous when serving: small or medium sized portions will go a long way to satiate your appetite.
Ingredients
- 1 yellow onion (small)
- 1 carrot
- 1 rib of celery
- 2 garlic cloves
- 1 can chickpeas
- 1 can chopped tomatoes
- 3/4 cup split red lentils
- 3 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tbsp harissa
- 2 tbsp olive oil
- Fresh parsley (for garnishing)
- Salt & pepper
Instructions
- Chop the carrot, celery, and onion, and finely chop the garlic.
- Heat the olive oil in a large pot over medium-high heat. Add the carrot, celery, and onion, and fry for 5 minutes. Then add the garlic and fry for another 30 seconds.
- Add the cumin, smoked paprika and turmeric, and fry for 30 seconds more.
- Add the harissa, tomatoes, red lentils, chickpeas, and broth. Season with salt and pepper. Bring to a boil, lower the heat, cover, and let the soup simmer for 20 minutes.
- Taste and adjust the seasoning if needed. Garnish with fresh parsley. Done!
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 25 minutes.
- You can add one more cup of broth if you prefer your soup not so thick.
- If you are not used to spicy food, start with 1/2 tbsp of harissa.
Similar recipes
If you like the moroccan chickpea and lentil soup, you may also like the following recipes:
- Fennel and chickpea salad
- Chickpea lentil soup
- Chickpea and feta cheese salad
- Italian lentil soup
- Green lentil and chickpea soup
- Moroccan lentil soup
- Eggplant stuffed with chickpeas and spinach
Moroccan chickpea and lentil soup
Ingredients
- 1 yellow onion small
- 1 carrot
- 1 rib celery
- 2 garlic cloves
- 1 can chickpeas
- 1 can chopped tomatoes
- ¾ cup split red lentils
- 3 cup vegetable stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 tbsp harissa
- 2 tbsp olive oil
- Fresh parsley for garnishing
- Salt & pepper
Instructions
- Chop the carrot, celery, and onion, and finely chop the garlic.
- Heat the olive oil in a large pot over medium-high heat. Add the carrot, celery, and onion, and fry for 5 minutes. Then add the garlic and fry for another 30 seconds.
- Add the cumin, smoked paprika and turmeric, and fry for 30 seconds more.
- Add the harissa, tomatoes, red lentils, chickpeas, and broth. Season with salt and pepper. Bring to a boil, lower the heat, cover, and let the soup simmer for 20 minutes.
- Taste and adjust the seasoning if needed. Garnish with fresh parsley. Done!
Notes
- You can add one more cup of broth if you prefer your soup not so thick.
- If you are not used to spicy food, start with 1/2 tbsp of harissa.