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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.

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