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Hearty, easy-to-make and delicious Moroccan Chickpea soup. This dish is infused with the amazing flavors of Moroccan cuisine.


4 Servings

Total time

40 minutes




  • 1 tbsp olive oil
  • 1 small Onion (finely chopped)
  • pinch of sugar
  • 2 garlic cloves (finely minced)
  • 15 oz. can black beans
  • pinch of saffron (crumbled)
  • ⅛ tsp ground ginger
  • 15 oz. can black beans
  • 1 15oz. can Chickpeas (drained and rinsed)
  • 2 medium Red Potatoes, unpeeled and cut into ½" dice
  • 1 small tomato (chopped)
  • 2 tbsp tomato paste
  • 2 cups Vegetable Stock or Water
  • 2 tbsp Parsley or Mint (minced)
  • to taste Salt Pepper
  • to serve Lemon wedges


  1. In a large saucepan; heat the olive oil on medium-high heat. Add onions, sugar and pinch of salt and cook till onion is softened, about 3~4 minutes.
  2. Stir in garlic, paprika, saffron, ginger, cumin and cook for about 30 seconds.
  3. Stir in the chickpeas, potatoes and the stock/ water. Bring the mixture to a boil, lower the heat, cover and cook for 10~12 minutes or until the potatoes are tender.
  4. Next add the tomato paste, chopped tomatoes and cook for another 5~8 minutes. If the soup looks too thick, add more water as needed.
  5. Mash the potatoes with the back of a wooden spoon to thicken the soup.
  6. Take the soup off the heat and add the chopped herbs. Taste and adjust the seasoning. Serve hot with lemon wedges.
  7. View the recipe instructions at Cook's Hideout

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