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Moroccan Chickpea and Lemon Couscous Soup
5 from 24 votes

Moroccan Chickpea and Lemon Couscous Soup

This Moroccan Chickpea and Lemon Couscous Soup features a spiced vegetable broth enriched with chickpeas, tomato paste, and diced tomatoes, highlighted by warming spices like cumin, cinnamon, turmeric, and paprika. The soup is thickened slightly by pureeing part of the mixture and is served topped with lemon-infused couscous and fresh mint, blending bright citrus notes with hearty legumes and fragrant herbs.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 servings
Calories: 368 kcal
Course: Soup
Cuisine: Middle Eastern

Ingredients

  • 2 tablespoons olive oil
  • 1 whole onion chopped
  • 2 whole garlic minced, large cloves
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin ground
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Turmeric ground
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup white wine dry
  • 2 whole carrot peeled and chopped
  • 2 cups chickpeas if canned, drain and rinse, cooked or canned
  • 4 cups vegetable broth
  • 14.5 ounces diced tomatoes (1 can)
  • 1 tablespoon butter or use non-dairy butter substitute or olive oil to make vegan/pareve
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest
Lemon Couscous Ingredients
  • 2 cups water
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon kosher salt
  • 1 cup couscous for vegan, choose a vegan couscous, dry uncooked
  • 1/2 teaspoon lemon zest
  • mint thinly sliced, for garnish, fresh

Instructions

    Cup of Yum
  1. In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes.
  2. Add white wine and reduce until almost completely evaporated.
  3. Add carrots and chickpeas, stirring to combine with spices.
  4. Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.
  5. While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.
  6. Once soup finishes simmering, remove from heat. Using a hand held immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.

Notes

  • This recipe requires a large soup pot, a small covered saucepan for the couscous, and an immersion blender to partially puree the soup.

Nutrition Information

Calories 368kcal (18%) Carbohydrates 50g (17%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 7mg (2%) Sodium 1965mg (82%) Potassium 260mg (6%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 900IU (18%) Vitamin C 4.8mg (5%) Calcium 53mg (5%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 50g 17%
Protein 10g 20%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 1965mg 82%
Potassium 260mg 6%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 900IU 18%
Vitamin C 4.8mg 5%
Calcium 53mg 5%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.