Moroccan Chickpea Soup by MAGGI®, with chickpeas, tomatoes, spices, and herbs, made with MAGGI Vegetable Bouillon Cubes.
Mains

Moroccan Chickpea Soup

Official MAGGI®
Moroccan Chickpea Soup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
8 min
Recipe Info - Cook Time
Cook 
1 hr
Recipe Info - Serving Size
Servings
Makes 10 servings, about 3/4 cup per serving

Enjoy the rich and inviting flavors of Moroccan cuisine with this Moroccan Chickpea Soup from Official MAGGI®. This comforting dish brings together a blend of spices and hearty ingredients, perfect for an easy-to-make meal.

The Moroccan Chickpea Soup boasts a delightful aroma, starting with MAGGI® Vegetable Flavor Bouillon Cubes which infuse the dish with a robust vegetable essence. These bouillon cubes enhance the soup, creating a deep, savory base that complements the tender chickpeas and vibrant vegetables.

This recipe is an ideal choice for a gluten-free, vegetarian meal that’s also treenut-free, egg-free, and pork-free. Its high fiber content makes it a satisfying option for lunch, especially on a chilly day. The simplicity of this one-pot recipe ensures that even beginners can achieve a flavorful, comforting bowl of soup.

Skillfully crafted for those who appreciate Mediterranean cuisine, this easy recipe from Official MAGGI® is perfect for anyone looking to add a touch of exotic flavor to their dining experience. Dive into the comforting, spiced richness of Moroccan Chickpea Soup and let each spoonful transport you to the vibrant streets of Morocco.

Ingredients

  • ●
    ¼ cup olive oil
  • ●
    1 large onion, finely chopped
  • ●
    4 large cloves garlic, crushed
  • ●
    2 tablespoons tomato paste
  • ●
    1 teaspoon ground cinnamon
  • ●
    ½ teaspoon smoked paprika
  • ●
    ½ teaspoon ground turmeric
  • ●
    3 cans (15 ounces each) chickpeas, rinsed and drained
  • ●
    4 cups water
  • ●
    4 MAGGI Vegetable Flavor Bouillon Cubes
  • ●
    1 can (14.5 ounces) chopped tomatoes, drained
  • ●
    1 teaspoon granulated sugar
  • ●
    2 small zucchini, chopped (about 1 cup)
  • ●
    2/3 cup (about 5 ounces) baby spinach
Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.
Bouillon
Vegetable Bouillon 20 Cubes

Make It

Step 1

Heat oil in large, heavy-duty saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add tomato paste, cinnamon, paprika and turmeric. Cook, stirring frequently, for 3 minutes. Stir in chickpeas, water, bouillon, chopped tomatoes and sugar. Bring to a boil. Reduce heat to medium-low and cook for 35 minutes.

Step 2

Scoop out about 1 cup chickpeas from soup; set aside. With a potato masher, mash up the chickpeas in the saucepan. Add whole chickpeas back to soup. Add zucchini to soup.

Step 3

Cook for 15 minutes or until zucchini is al dente.

Step 4

Remove from heat. Stir in spinach.

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